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Moist Tropical Hawaiian Hummingbird Cake Recipe with Coconut Cream Frosting

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A moist, vibrant hummingbird cake featuring layers of pineapple, banana, and warm spices, topped with a luscious coconut cream frosting for a tropical indulgence.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour (or gluten-free flour blend for GF version)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 ¾ cups (350 g) granulated sugar
  • 1 cup (240 ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 medium ripe bananas, mashed
  • 1 cup (240 ml) crushed pineapple, well-drained
  • 1 cup (120 g) chopped pecans or walnuts (optional)
  • 1 cup (240 ml) chilled coconut cream
  • 2 cups (240 g) powdered sugar, sifted
  • 4 oz (115 g) cream cheese, softened
  • ½ cup fresh shredded unsweetened coconut (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
  2. In a large bowl, sift together the flour, baking soda, cinnamon, and salt. Whisk gently to combine and set aside.
  3. In another large bowl, whisk together the sugar and vegetable oil until well blended (2-3 minutes by hand or 1 minute with an electric mixer).
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
  5. Gently fold in the mashed bananas and well-drained crushed pineapple.
  6. Gradually add the dry ingredients to the wet ingredients, folding carefully until just combined. Avoid overmixing.
  7. Fold in the chopped nuts if using.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should pull slightly away from the pan.
  10. Cool the cake completely on a wire rack for at least 1 hour before frosting.
  11. Chill a mixing bowl and beaters in the fridge for 15 minutes. Scoop the chilled coconut cream into the bowl with softened cream cheese and sifted powdered sugar.
  12. Beat on medium-high speed until fluffy and smooth, about 3-5 minutes.
  13. Spread the coconut cream frosting evenly over the cooled cake using a spatula.
  14. Sprinkle fresh shredded unsweetened coconut on top if desired.
  15. Optionally, refrigerate the cake for 30 minutes to set the frosting or serve immediately.

Notes

[‘Use ripe bananas for natural sweetness and moisture.’, ‘Drain pineapple well to avoid soggy batter.’, ‘Do not overmix the batter to keep the cake tender.’, ‘Chill coconut cream overnight for best frosting texture.’, ‘Room temperature eggs and cream cheese blend better.’, ‘Watch baking times closely; tent with foil if edges brown too fast.’, ‘Cake tastes better the next day after flavors meld.’, ‘For dairy-free frosting, use vegan cream cheese or increase coconut cream.’, ‘For gluten-free, substitute flour and add an extra egg.’, ‘Optional nuts add crunch but can be omitted for nut-free.’]

Nutrition

Keywords: hummingbird cake, tropical cake, coconut cream frosting, banana cake, pineapple cake, moist cake, dairy-free frosting, gluten-free option

Find it online: https://islatable.com/moist-tropical-hawaiian-hummingbird-cake-recipe-with-coconut-cream-frosting/