Hummingbird Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans) and line bottoms with parchment for easy removal. Gather ingredients and measure accurately.

In a large bowl whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt until uniform.

In a separate medium bowl combine the mashed bananas, drained crushed pineapple, eggs, oil, and vanilla. Whisk until smooth and well combined.

Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Fold in the chopped pecans and shredded coconut until evenly distributed. Do not overmix.

Divide the batter evenly among prepared pans, smoothing the tops. Bake on the center rack for 22–28 minutes (9-inch pans may take 28–35 minutes) or until a toothpick inserted in the center comes out clean with a few moist crumbs.

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a knife around edges, invert onto the rack, remove parchment, then turn right-side up to finish cooling completely (about 1 hour).

While cakes bake, make the crumble. Preheat oven to 350°F (if not already). In a medium bowl combine the flour, brown sugar, and salt.

Cut the cold cubed butter into the flour mixture using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Stir in the chopped pecans and shredded coconut until distributed. Spread the mixture in a single layer on a small baking sheet lined with parchment and bake 10–12 minutes, tossing once, until golden and fragrant. Remove and cool completely; crumble into smaller clusters.

In a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the softened cream cheese and butter together on medium speed until smooth and homogenous, about 2–3 minutes.

Gradually add the powdered sugar, 1 cup at a time, mixing on low until incorporated, then increase speed to medium and beat until fluffy. Scrape the bowl as needed to ensure even mixing.

Add the vanilla and salt and mix just until combined. Taste and adjust sweetness or salt if desired. Chill briefly if the frosting feels too soft to spread (10–15 minutes).

In a medium saucepan or small skillet, combine the berries or chosen fruit, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit breaks down and releases juice, about 6–8 minutes.

Remove from heat and, if you prefer a smooth coulis, press the cooked fruit through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much liquid as possible. For a seeded or textured coulis, skip sieving.

Taste and add up to 1 tablespoon cold water to loosen if too thick. Cool to room temperature, then chill until serving. The coulis can be strained and stored up to 3 days refrigerated.

If cake layers are domed, level each with a serrated knife so layers stack evenly. Place one cake layer on a cake board or serving plate.

Spread about one-third of the cream cheese frosting evenly over the first layer. Spoon a few tablespoons of the chilled seasonal coulis into the center of the frosting and gently swirl with an offset spatula to create a marbled pocket (optional).

Place the second layer on top and repeat with another third of the frosting and a light drizzle of coulis. Top with the final cake layer and apply a thin crumb coat of frosting around the entire cake. Chill 20–30 minutes to set.

Apply the remaining frosting in a final smooth layer. Sprinkle the pecan coconut crumble generously over the top center of the cake and around the base as desired. Reserve a few whole pecan halves or extra fruit for garnish.

Drizzle additional coulis over the plate or a light streak across the top for presentation. Keep the finished cake refrigerated; remove 20–30 minutes before serving for best texture.