Tropical Hummingbird Cake

Transport your taste buds to paradise with this delightful Tropical Hummingbird Cake, a luscious fusion of tropical flavors and timeless Southern charm. Bursting with the natural sweetness of ripe bananas, crushed pineapple, and shredded coconut, this moist and flavorful cake is perfectly complemented by crunchy chopped pecans in every bite. Layered with rich, velvety cream cheese frosting and topped with toasted pecans and coconut for a stunning finish, this showstopping dessert is ideal for celebrations or any occasion that calls for a taste of the tropics. Easy to prepare with just 20 minutes of prep time, this crowd-pleaser offers a balance of warm cinnamon spice and fruity brightness that’s sure to become a family favorite. Whether you're hosting a summer soirée or simply craving a tropical escape, this irresistible layered cake is your ticket to pure indulgence.

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 2 cups Granulated sugar
• 1 teaspoon Ground cinnamon
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 3 Eggs
• 1 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 1.5 cups Mashed ripe bananas
• 1 cup Crushed pineapple (drained)
• 1 cup Chopped pecans
• 0.5 cup Shredded sweetened coconut
• 8 ounces Cream cheese
• 0.5 cup Unsalted butter
• 4 cups Powdered sugar
• 2 tablespoons Milk (optional, for frosting consistency)
• 0.5 cup Toasted pecans (for garnish)
• 0.25 cup Toasted coconut (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line them with parchment paper for easy release.

Step 2

In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.

Step 3

In a separate medium bowl, lightly beat the eggs. Stir in the vegetable oil, vanilla extract, mashed bananas, and crushed pineapple until well blended.

Step 4

Gradually add the wet ingredients into the dry ingredients, stirring just until combined. Avoid overmixing.

Step 5

Gently fold in the chopped pecans and shredded coconut with a rubber spatula.

Step 6

Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Step 8

For the frosting, beat the cream cheese and unsalted butter together in a large bowl using a hand mixer or stand mixer until smooth and creamy.

Step 9

Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add 1 to 2 tablespoons of milk, if needed, to achieve a smooth and spreadable consistency.

Step 10

Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread an even layer of cream cheese frosting on top.

Step 11

Place the second cake layer on top and frost it as well. Repeat with the third layer, then frost the sides of the entire cake.

Step 12

Sprinkle toasted pecans and toasted coconut over the top of the frosted cake for garnish.

Step 13

Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Enjoy your Tropical Hummingbird Cake!

Nutrition Facts

Serving size	2844.8 grams (2844.8g)

Amount per serving	% Daily Value*
Calories	10160

Total Fat 494.90g	634%
Saturated Fat 150.70g	753%
Polyunsaturated Fat 137.80g
Cholesterol 790mg	263%
Sodium 3460mg	150%
Total Carbohydrate 1408.60g	512%
Dietary Fiber 56.70g	203%
Total Sugars 1026.20g
Protein 100.70g	201%

Vitamin D 136IU	678%
Calcium 629mg	48%
Iron 28mg	155%
Potassium 3637mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.5%

Protein: 3.8%

Carbs: 53.7%