Hummingbird Cake

A few weeks ago my Mom came to town for graduation. The timing was perfect since it meant she ended up being here for Mother’s Day and her birthday also. I made this cake for Mother’s Day and it was fantastic. The banana flavor isn’t very strong, but it makes the cake wonderfully moist and allows the coconut and pineapple to shine. Drizzling some cream cheese frosting over the top makes it pretty close to perfect!

This cake could be served with brunch as a coffee cake, or in the evening after dinner which is what we did. Either way it’ll be tasty!

Hummingbird Cake


  • 1/3 cup shredded coconut
  • 1/3 cup coarsely chopped walnuts or pecans
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 1 cup low-fat plain greek yogurt
  • 2 mashed bananas (1 scant cup)
  • 2/3 cup shredded coconut
  • 1 cup chopped pineapple
  • 2 oz. cream cheese, softened
  • 2 tbl. milk
  • 1/2 tsp. vanilla extract
  • 3/4 cup powdered sugar
  1. Preheat the oven to 350 degrees and grease a bundt pan with non-stick cooking spray.
  2. While the oven is heating up, sprinkle 1/3 cup of shredded coconut and 1/3 cup of chopped nuts on a cookie sheet to toast. Place in the oven and check every couple of minutes and stir as needed until the coconut is golden brown. Remove from the oven and set aside until you’re ready to garnish the cake.
  3. In a small bowl, whisk the flours, baking powder, baking soda, salt and cinnamon to combine, then set aside.
  4. Use an electric mixer to beat the butter and sugar for several minutes until light and fluffy. Add the eggs one at a time blending until well incorporated. Mix in the vanilla and coconut extracts and the Greek yogurt.
  5. Set the mixer on low and add half the dry ingredients mixing until just combined. Add the mashed bananas and the rest of the dry ingredients and mix until just combined. Use a rubber spatula to fold in the coconut and pineapple.
  6. Pour the batter into the prepared pan and smooth in an even layer. Bake for 50-55 minutes, rotating halfway through to ensure even cooking. When the cake is done, a toothpick should come out cleanly when inserted into the center of the cake. Let the cake cool in its pan for 20-30 minutes. Use a knife to loosen the cake from the side pan then gently turn over on a cooling rack and allow to cool completely.
  7. When the cake is cool, whisk the cream cheese, milk, powdered sugar and vanilla extract together to make the glaze. Add more powdered sugar or milk if needed to reach the right consistency.
  8. Drizzle the frosting over the cake and sprinkle with the toasted coconut and nuts. Let the glaze set before slicing. Enjoy!
Adapted from Annie’s Eats

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