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Hummingbird Cake with Coconut and Lime
70% authentic · Tropical American
A tropical twist on the classic Hummingbird Cake, incorporating shredded coconut into the batter and a hint of lime zest in the cream cheese frosting for a bright, exotic flavor.
Ingredients
- All-purpose flour3 cups
- Granulated sugar2 cups
- Baking soda1 teaspoon
- Ground cinnamon1 teaspoon
- Salt1/2 teaspoon
- Eggs3 large
- Vegetable oil1 1/2 cups
- Mashed ripe bananas3 medium
- Crushed pineapple, undrained1 can (20 oz)
- Chopped pecans1 cup
- Sweetened shredded coconut1 cup
- Cream cheese, softened2 packages (8 oz each)
- Unsalted butter, softened1 cup
- Powdered sugar4 cups
- Lime zest1 tablespoon
- Vanilla extract1 teaspoon
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- 3
In a separate bowl, whisk together eggs, oil, mashed bananas, and crushed pineapple (with juice).
- 4
Add the wet ingredients to the dry ingredients and mix until just combined.
- 5
Stir in the chopped pecans, shredded coconut, and optionally, a little extra lime zest in the batter.
- 6
Pour batter evenly into the prepared cake pans.
- 7
Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- 8
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- 9
Prepare the cream cheese frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, lime zest, and vanilla extract, beating until light and fluffy.
- 10
Frost the cooled cake layers and sides. Garnish with toasted coconut if desired.
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