This Classic Hummingbird Cake with Coconut is a Southern delicacy with a banana cake batter, pecans, pineapple, and in my version, coconut! With the addition of cream cheese frosting makes this practically irresistible.
Classic Hummingbird Cake with Coconut
The ol’ ball and chain has a huge list of dislikes. Banana bread? No way. All quick breads and muffins are persona non grata. So a banana cake is out. Nuts, coconut, pineapple? All three rank high on the fake “I’m deathly allergic” list. So I’ve been saving this hummingbird cake recipe for my book club gathering, where I could share with my more tolerant girlfriends. As you might guess, they all raved about this amped up banana cake!
A Southern Tradition
This classic hummingbird cake worked his way up to the deep south via Jamaica. The banana cake base is rich and dense, made with oil instead of butter. But it’s all the extras that make this cake a standout. Like my classic carrot cake, I love my hummingbird cake loaded. And though coconut is not traditional, it works beautifully! Katie and I both enjoyed every morsel of the leftovers, though, like her dad, she picked out all the nuts. Sigh. Time for a batch of chocolate chip cookies. The family never complains about those! I think this Real Deal Southern Caramel Cake is another winner–no nuts in sight!
Is there an ingredient you do not want in your cake?? Bill still brings up the time we dined at the now defunct Lumiere in Vancouver. I told him he wouldn’t even notice the beets that were in their chocolate cake. Apparently, I was horribly mistaken! I’ll never live that one down.
More Recipes You’ll Love:
- No Bake Banana Dream Dessert from Crazy for Crust
- Cinnamon Topped Banana Bread
- Banana Pudding Dip from Melissa’s Southern Style Kitchen
- Best Banana Cream Pie
- Coconut Banana Cream Pie from Lemons for Lulu
Used in This Recipe:
- 3 cups flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 eggs, lightly beaten
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 2 cups mashed bananas (use ripe bananas)
- 1 (8-ounce can crushed pineapple, drained
- 3/4 cup coconut
- 1 cup chopped pecans, toasted
- 16 ounces cream cheese, at room temperature
- 12 tablespoons butter, at room temperature
- 6 cups powdered sugar, sifted
- 2 teaspoons vanilla
- Pecans, coconut, to garnish, if desired.
- Preheat oven to 350°. Spray three 9-inch cake pans with non-stick cooking spray. Line bottom of each pan with parchment paper and spray parchment with non-stick cooking spray.
- Whisk together flour and next 5 ingredients in a large bowl. Add eggs, oil, and vanilla, and stir until combined. Fold in bananas, pineapple, coconut, and pecans. Divide batter evenly between prepared pans.
- Bake for 28 to 30 minutes. Place pans on cooling racks for 10 minutes. Remove from pans to cooling racks, and cool completely. Remove parchment paper.
- While cake is cooling, make the frosting. In a large bowl beat cream cheese and butter until smooth. Slowly add powdered sugar, mixing until it's all incorporated. Add vanilla and mix until combined.
- Place one layer on a serving plate. Top with one-fourth of frosting. Repeat procedure once. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with pecans or coconut, if desired.
Serving Size:1 slice
Amount Per Serving: Calories: 807 Total Fat: 48g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 29g Cholesterol: 86mg Sodium: 410mg Carbohydrates: 92g Net Carbohydrates: 0g Fiber: 3g Sugar: 68g Sugar Alcohols: 0g Protein: 7g