Description
Coconut Hummingbird Easter Cake is a moist and festive spring dessert made with ripe bananas, crushed pineapple, shredded coconut, pecans, and cream cheese frosting, perfect for Easter brunch, holiday dessert tables, and homemade celebration baking.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups mashed ripe bananas
1 cup crushed pineapple, lightly drained
1 cup chopped pecans
1 cup sweetened shredded coconut
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream or milk
1 cup sweetened shredded coconut, for topping
1/4 cup chopped pecans, for garnish
Instructions
1. Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
3. Add the eggs, vegetable oil, and vanilla extract, then stir until combined.
4. Fold in the mashed bananas and crushed pineapple until evenly mixed.
5. Stir in the chopped pecans and shredded coconut just until the batter is fully combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
9. To make the frosting, beat the cream cheese and butter until smooth and fluffy.
10. Add the powdered sugar gradually, then mix in the vanilla extract and enough cream to reach a spreadable consistency.
11. Place one cake layer on a serving plate and spread frosting over the top. Repeat with the remaining layers.
12. Frost the top and sides of the cake, then press shredded coconut onto the outside and sprinkle pecans over the top if desired.
13. Chill briefly for cleaner slices, then serve.
Notes
Use very ripe bananas for the best sweetness and soft texture.
Lightly drain the pineapple so the cake stays moist without becoming too wet.
For the cleanest frosting, make sure the cake layers are completely cool before assembling.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 46g
- Sodium: 280mg
- Fat: 33g
- Saturated Fat: 11g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 78mg