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    Home » Cakes + cupcakes

    Published: Mar 22, 2021 · Modified: Apr 18, 2022 by Katie Beck · 25 Comments

    Hummingbird cake with coconut

    It is finally spring, and we are ready for it over here. And with it comes the time of year for one of my very favorites, the most ultimate Hummingbird cake with coconut topped with a cream cheese frosting. It is one of my all-time favorite cakes and sure to be one of your favorites too.

    slice of old fashioned hummingbird cake recipe with coconut and cream cheese frosting
    Jump to:
    • What is Hummingbird cake?
    • Why this cake is different from old fashioned versions
    • Ingredients
    • Tips for success
    • The cream cheese frosting
    • Hummingbird cake with coconut
    • Community

    What is Hummingbird cake?

    An old fashioned Hummingbird cake recipe is is full of banana, pineapple, nuts and cinnamon. A quick google search tells you will find that the cake likely originated in Jamaica in the 1960s (the ingredients would suggest this is true). The Jamaican tourist board, trying attracting tourists, sent out press packets that included recipes, including this cake.

    Is hummingbird cake a southern thing?

    It sure is, now. After the recipe initially making it's way to the U.S. via the Jamaican press packets, versions of it started showing up in local papers throughout the South. The first printed recipe in the U.S. was in Southern Living in the late 70s. Google also informs us that the cake is named for the hummingbird because it is sweet enough to attract one - how cute.

    Why this cake is different from old fashioned versions

    The small addition that, I think, elevates this cake is coconut. Also coconut is a total compliment to the pineapple and the banana. In fact so much so, that when I managed a bake shop this was our for our Hummingbird cake.

    Ingredients

    Like all of my cake recipes (pretty much) this is an oil-based cake. There is more fruit than flour in this cake, and let me tell you, that is not a bad thing. This cake is super moist. Also the crushed pineapple gets added with all of its glorious juices and super ripe bananas make for a moist, nicely sweet cake. Here is everything you need for the cake itself:

    • Oil
    • Sugar
    • Eggs
    • Baking soda
    • Salt
    • Cinnamon
    • Crushed pineapple with it's juices
    • Very ripe, very soft bananas
    • Unsweetened shredded coconut. this is now available in most supermarkets (all of them near me), but also amazon
    • Finely chopped pecans (or use walnuts if you prefer)
    • Sour cream

    Tips for success

    • Toast the pecans. I promise you that you will not regret it. Extra tip...you should always be toasting your nuts when baking with them, it makes a bigger difference than you think.
    • Add some cinnamon. Hummingbird cake is really like a great banana bread turned into a cake, and it needs some spice. Cinnamon is warm and just mellow enough to be the perfect compliment.
    • Use unsweetened coconut. This cake is sweet enough, and the addition of coconut is to taste the coconut, not add extra sugar. I use large flaked unsweetened toasted coconut to garnish this cake too.
    • Don't leave out the sour cream. This takes the place of milk or buttermilk in a traditional cake recipe.
    slice of hummingbird cake with coconut

    The cream cheese frosting

    Oh the frosting! A cream cheese frosting is traditional and best for hummingbird cake - This recipe is a lighter version of cream cheese frosting, whipped heavy cream folded into the frosting, making it lighter and oh so amazing.

    Honestly, I don't know why this isn't the traditional frosting for pretty much every cake ever.

    To me, this cake screams spring, and would be a great to your Easter dessert table or your Mother's Day dessert. Similar to carrot cake, which is often considered the quintessential spring cake, but dare I say...even better!

    Give it a try and let me know what you think.

    Hummingbird cake with coconut

    The ultimate hummingbird cake with coconut and a cream cheese frosting updates an old fashioned classic recipe.
    Print Recipe Pin Recipe Save to collection
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Course: Dinner
    Cuisine: American
    Servings: 12 slices
    428
    Author: Katie Beck

    Equipment

    • Stand mixer

    Ingredients

    For the cake

    • 3 cups of flour
    • 1 ½ teaspoons baking soda
    • 1 teaspoon salt
    • 1 ½ teaspoons cinnamon
    • 3-4 very ripe bananas mashed
    • 1 cup crushed pineapple undrained
    • 1 cup pecans or wlanuts
    • ¾ unsweetened shredded coconut
    • 2 cups sugar
    • 1 cup oil
    • 2 tablespoon oil
    • ¾ cup sour cream
    • 3 eggs

    For the frosting

    • ½ cup butter one stick
    • 8 oz package of cream cheese 8 ounces to be exact
    • 2 teaspoons vanilla extract
    • 3 cups powdered sugar
    • pinch salt
    • 1 cup heavy cream

    Instructions

    • Preheat the oven to 350. Grease and flour three 8-inch cake pans. YOu can use two 9-or 10-inch if you like and if you prefer a two layer instead of a three layer cake.
    • In a bowl, whisk together the flour, baking soda, salt and cinnamon together.
    • In a large bowl, combine the mashed bananas, pineapple, coconut, pecans and sour cream. Stir together to combine.
    • Beat oil, sugar and eggs with a stand mixer (or hand mixer) with a paddle attachment for six minutes until fully incorporated and very light and fluffy. Add the wet ingredients to the oil and egg mixture and beat until combined. Add the flour mixture and beat on low speed until just combined.
    • Divide batter as evenly as you can between the three pans. Bake for about 40 minutes. The toothpick test works best for determining doneness. Let cool in pans for about five minutes and then remove from pans and cool completely on a cooling rack.
    • To make the frosting, with a stand mixer (or a hand mixer), using the whisk attachment, beat the cream until medium peaks firm and it has becomes whipped cream. Spoon the whipped cream out into a separate bowl and set aside. In the same bowl you beat the whipped cream, beat the cream cheese and butter until light and fluffy, about six minutes. Turn the mixer off and add the powdered sugar. Turn the mixer on LOW SPEED (or you will have a powdered sugar snowstorm in your kitchen), and whip the powdered sugar in. Once combined, turn mixer to high again and continue to beat until light and fluffy. Add a pinch of salt and the vanilla and eat to combine. With a rubber spatula, fold the whipped cream into the cream cheese mixture until filly incorporated. Don't be rough with it, you want to keep all that air in the frosting to keep it light.
    • Place one of the cake layers on a cake plate and cover the top of the cake with a big scoop of the frosting and spread evenly. Top with another cake layer and repeat with the frosting. Top with the remaining cake layer and frost the cake top and sides with the remaining frosting.

    Notes

    Garnish with toasted coconut and/or pecans if you like.

    Nutrition

    Calories: 826kcal | Carbohydrates: 101g | Fat: 45g
    Tried this recipe?Let us know how it was!

    Like these flavors? Check out my best banana bread ever!

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    Reader Interactions

    Comments

    1. Tanya says

      March 22, 2021 at 2:10 pm

      Best cake ever in my opinion. It’s so pretty and equally delicious!

      Reply
      • Courtney says

        July 29, 2023 at 8:22 pm

        Hi there, do you crush the nuts? And in the recipe you don’t mention roasted but in the notes you do. Thanks

        Reply
        • Katie Beck says

          July 31, 2023 at 1:40 pm

          I like to toast the nuts for added flavor, but it is not neccesary 🙂
          And yes they should be chopped.

          Reply
    2. Debbie Beck says

      March 22, 2021 at 10:47 pm

      I love this cake and Jimmy does too!

      Reply
    3. Jane E McAndrew says

      April 13, 2021 at 9:19 am

      I saw one recipe where they took a pineapple and cut thin slices and put them in the oven and made flowers to put over the Hummingbird Cake it was lovely
      They put frosting first then the flowers. Please send me this recipe. Thank you in advance. Janie McAndrew

      Reply
    4. Beth Banfield says

      March 02, 2023 at 9:19 am

      5 stars
      My go-to spring cake recipe, have made it many times. Love the addition of coconut and the frosting is a dream! Will be making again today!

      Reply
    5. Mary says

      June 26, 2023 at 5:22 pm

      My favorite cake is the hummingbird and coco nut cake. My Grammy used to make it for me.

      Reply
    6. Courtney says

      July 29, 2023 at 8:32 pm

      And what is the extra oil for? Greasing the pans? There is one cup and then an extra 2 tablespoons? Thanks

      Reply
      • Katie Beck says

        July 31, 2023 at 1:38 pm

        That is the amount of oil to put in the cake one cup + two tablespoons 🙂

        Reply
    7. Kathleen says

      September 02, 2023 at 4:10 pm

      5 stars
      Please tell me whether I could use a bundt pan with this recipe.

      Reply
      • Katie Beck says

        September 05, 2023 at 7:50 am

        Hi Kathleen! I have not made this in a bundt pan, but I would imagine it would be fine so long as you increased the baking time, and made sure it was really well greased and floured 🙂

        Reply
    8. Joanne Johnson says

      November 13, 2023 at 3:52 pm

      This is one delicious cake! Very dense and moist! Wonderful flavor!

      Reply
      • Katie Beck says

        November 16, 2023 at 9:01 am

        Thank you for trying it!

        Reply
    9. John Dirr says

      November 13, 2023 at 7:10 pm

      If you substitute maple syrup for sugar is that doable? I did this for cinnamon buns and they were delish, not sure about the composition difference.
      Thank You Kate
      John Not the Baker🥮

      Reply
      • Katie Beck says

        November 16, 2023 at 9:00 am

        Hi John (Not the Baker - lol)!
        You can for sure substitute maple syrup for the sugar. Go with 1 1/2 cups of maple syrup and reduce the sour cream to 1/2 cup - you have to take away some other liquid in the recipe when replacing sugar with maple syrup (or honey for that matter). Hope you try this out! Let me know any other questions!

        Reply
    10. John Dirr says

      November 13, 2023 at 7:12 pm

      If you substitute maple syrup for sugar is that doable? Not sure about the composition difference.
      Thank You Kate

      Reply
    11. Bern Grassi says

      March 18, 2024 at 11:12 pm

      5 stars
      Loved the coconut in this!

      Reply
    12. Malcom says

      March 21, 2024 at 9:12 pm

      5 stars
      Nice cake. Halved the recipe and made single layer coconut in there was great

      Reply
    13. mavis says

      March 26, 2024 at 12:40 pm

      absolutely delicious. I used walnuts instead of pecan and buttermilk because I didn't have any sour cream and it was great. Everyone loved this

      Reply
    14. jeri bonnici says

      March 30, 2024 at 4:55 pm

      What can I use instead of sour cream?

      Reply
      • Katie Beck says

        April 01, 2024 at 9:17 am

        Hi Jerri
        You can use greek yogurt in place of the sour cream or buttermilk. Hope you like the cake!

        Reply
    15. Yuki says

      April 02, 2024 at 11:25 pm

      Made this on Easter and it was delicious! I was nervous about so many flavors working together but they did and it was wonderful!

      Reply
    16. Stella says

      April 08, 2024 at 8:37 am

      This was great. The recipe makes a ton of cake, I would maybe halve and make one layer next time. Very good

      Reply
    17. Daniel says

      April 13, 2024 at 3:18 am

      Will make this again! Everyone thought it was delicious!

      Reply
    18. Roxanne says

      September 06, 2024 at 10:48 am

      4 stars
      Pretty! This was an extremely wonderful post.
      Thank you for providing this info.

      Reply
    4.80 from 10 votes (5 ratings without comment)

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    Hi, I'm Kate! My mission is to bring life to amazing food and recipes with a few tips and humorous stories (and a few swears) about life with a big, loud and crazy family. My recipes are accessible, adaptable and designed for any home cook to prepare and enjoy.

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