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Hummingbird Bundt Cake Recipe
Hummingbird bundt cake recipe
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
5
minutes
minutes
Total Time
1
hour
hour
25
minutes
minutes
Servings
16
servings
Calories
377
kcal
Author
Kate @ I Heart Eating
Equipment
Bundt Pan
Ingredients
Hummingbird Cake
1 ¼
cups
shredded sweetened coconut
1
cup
pecans
3
cups
all-purpose flour
1 ½
cups
granulated sugar
1 ½
teaspoons
baking soda
1 ½
teaspoons
ground cinnamon
1/2
teaspoon
salt
3
large eggs
2
cups
mashed ripe banana
1/2
cup
coconut oil
melted
8
ounce
can crushed pineapple
undrained
1
teaspoon
vanilla extract
Cream Cheese Icing
4
ounces
cream cheese
softened
1
cup
powdered sugar
1
teaspoon
vanilla extract
1-3
tablespoons
milk
US Customary
-
Metric
Instructions
Preheat oven to 350 F. Grease and flour 10-15 cup bundt pan (or use nonstick baking spray with flour in it). Set aside.
Place coconut and pecans in a single layer on a cookie sheet.
Bake for 5-10 minutes, or until fragrant and toasted.
Set aside to cool.
Whisk together flour, sugar, baking soda, cinnamon, and salt in a medium bowl. Set aside.
In a separate large bowl, lightly beat eggs.
Stir in mashed banana and coconut oil until combined.
Add pineapple and vanilla; stir until combined.
Stir in flour mixture just until combined.
Add 1 cup toasted coconut, and stir to combine.
Chop toasted pecans, and sprinkle into prepared bundt pan.
Pour batter over pecans.
Bake for 60-70 minutes, or until a wooden pick inserted in center comes out clean.
Cool cake in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely.
To prepare icing, beat cream cheese.
Add powdered sugar, vanilla, and 1 tablespoon milk; beat until well-combined.
Continue adding milk to reach desired consistency.
Drizzle glaze over cake, and sprinkle with remaining 1/4 cup toasted coconut.
Cover and refrigerate any leftovers.
Notes
Coconut:
I like to use sweetened flaked shredded coconut. You can use unsweetened if you prefer.
Pecans:
Feel free to omit the pecans if needed.
Flour:
To properly measure the flour, sift or stir it to break it up. Lightly spoon into a measuring cup and then level.
Oil:
Feel free to use a neutral oil, like canola or vegetable oil, in place of the coconut oil.
Cream cheese:
Regular or reduced-fat cream cheese will work in this recipe. I don't recommend using fat-free cream cheese.
Milk:
Any milk from skim to whole milk will work. You can also use a non-dairy milk, like coconut milk.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
377
kcal
|
Carbohydrates:
51
g
|
Protein:
5
g
|
Fat:
17
g
|
Saturated Fat:
11
g
|
Cholesterol:
34
mg
|
Sodium:
239
mg
|
Potassium:
137
mg
|
Fiber:
2
g
|
Sugar:
29
g
|
Vitamin A:
95
IU
|
Vitamin C:
1.5
mg
|
Calcium:
30
mg
|
Iron:
1.7
mg