Description
This Coconut Hummingbird Easter Cake is a moist, fruit-filled spring dessert made with ripe bananas, crushed pineapple, shredded coconut, warm cinnamon, pecans, and fluffy coconut cream cheese frosting. It is perfect for Easter dessert, spring baking, holiday brunch, birthday cake ideas, easy cake recipes, and festive food ideas when you want something beautiful, homemade, and full of tropical flavor.
Ingredients
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
1 1/2 cups mashed ripe bananas
1 cup crushed pineapple, lightly drained
2 teaspoons vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
16 ounces cream cheese, softened
1 cup unsalted butter, softened
5 cups powdered sugar
1 teaspoon coconut extract
2 tablespoons heavy cream or milk
1 cup sweetened shredded coconut for decorating
1/2 cup chopped pecans for decorating
1/2 cup pastel candy eggs for decorating
Instructions
1. Preheat the oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
3. Add the eggs, vegetable oil, mashed bananas, crushed pineapple, and vanilla extract. Stir gently until the batter is combined.
4. Fold in the shredded coconut and chopped pecans until evenly mixed.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Let the cake layers cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
8. Beat the cream cheese and butter together until smooth and creamy.
9. Add the powdered sugar gradually, then mix in the coconut extract and heavy cream until the frosting is fluffy and spreadable.
10. Place one cake layer on a serving plate and spread frosting over the top. Repeat with the second layer, then add the final layer.
11. Frost the top and sides of the cake, then decorate with shredded coconut, chopped pecans, and pastel candy eggs.
12. Chill the cake for at least 30 minutes before slicing for clean, neat layers.
Notes
Use very ripe bananas for the best natural sweetness and moisture.
Cool the cake layers completely before frosting so the cream cheese frosting stays thick and smooth.
For extra coconut flavor, lightly toast some of the decorating coconut before sprinkling it over the top.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 690
- Sugar: 64g
- Sodium: 290mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
Keywords: Coconut Hummingbird Easter Cake, Easter cake, hummingbird cake, coconut cake, spring dessert, holiday cake, easy cake recipe