Coconut Hummingbird Cake Recipe

Name: Coconut Hummingbird Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: butter (for pan); 3 c. unsifted flour; 2 c. sugar; 1 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. salt; 3 large eggs, beaten; 3/4 c. vegetable oil; 1 3/4 c. (about 2) mashed banana; 1 (8 oz.) can crushed pineapple with juice; 1 c. chopped pecans; 2 tsp. vanilla; Cream Cheese Frosting; 1 1/2 c. coconut flakes

Servings: persons

butter (for pan)
3 c. unsifted flour
2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 large eggs, beaten
3/4 c. vegetable oil
1 3/4 c. (about 2) mashed banana
1 (8 oz.) can crushed pineapple with juice
1 c. chopped pecans
2 tsp. vanilla
Cream Cheese Frosting
1 1/2 c. coconut flakes

1
Butter and flour three 9-inch round cake pans.
2
In large bowl, combine flour, sugar, baking soda, cinnamon and salt.
3
Add eggs and vegetable oil, stirring until dry ingredients are moistened; do not beat.
4
Stir in banana, pineapple with juice, pecans and vanilla. Divide batter evenly among cake pans.
5
Bake until cake tester inserted in center comes out clean (25 to 30 minutes at 350u00b0). Cool 10 minutes, then invert onto wire rack and cool completely. Place on cake layer or cake plate.
6
Cover with frosting and repeat with remaining layers.
7
Cover sides of cake with remaining frosting.
8
Sprinkle coconut cake over top and sides.
9
Enjoy!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: butter (for pan), 3 c. unsifted flour, 2 c. sugar, 1 tsp. baking soda, and more.

Yes, Coconut Hummingbird Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Hummingbird Cake

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