Hummingbird Cake
Prep time
Cook time
Total time
This is a delightful mixture of cake, banana, coconut and pineapple and coated in cream cheese icing with some cinnamon in it, walnuts and toasted coconut.
Recipe type: Dessert
Cuisine: American
Serves: 10
  • 450grams can crushed pineapple in syrup
  • 150grams (1 cup) plain flour
  • 75grama (½ cup) self-raising flour
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 200grams (1 cup firmly packed) brown sugar
  • 45grams (½ cup) desiccated coconut
  • 460grams (approximately 2 large) overripe bananas, mashed
  • 2 eggs, beaten lightly
  • 180ml (¾ cup) vegetable oil
Cream Cheese Frosting
  • 250 grams (8 oz) cream cheese, room temperature
  • 4 tablespoons unsalted butter
  • ½ tablespoon vanilla
  • 2 cups confectioners' sugar (sifted)
  • ¼ teaspoon cinnamon
  • 1 cup walnuts, chopped
  • ½ cup shredded coconut, lightly toasted
  1. Grease and line two 9-inch cake tins with baking paper
  2. Drain pineapple over medium bowl, pressing with spoon to extract as much syrup as possible Reserve ¼ cup (60ml) syrup.
  3. Sift flours, soda, spices and sugar into large bowl.
  4. Using wooden spoon, stir in reserved syrup, coconut, banana, egg and oil, then pour into prepared baking pans.
  5. Bake layers for 40 minutes until golden brown and bounces back when you touch.
  6. Cool for 5 minutes then turn onto wire rack with cake top-side up to cool.
Cream Cheese Frosting
  1. Using an electric mixer on medium speed, beat cream cheese, butter and vanilla until light and fluffy.
  2. Reduce speed and gradually add icing/ confectioners' sugar and cinnamon.
  3. Spread frosting between cake layers and on the top and side.
  4. Sprinkle side with walnuts and the top with toasted coconut.
Cake will keep up to 3 days in an airtight container in the refrigerator. Frosted or unfrosted, the cake can be frozen for up to 3 months.
Recipe by Orgasmic Chef at