Sweet summertime! Everyone loves the sunny days, laying out by the pool, drinking an ice cold lemonade (maybe an adult beverage if you will). But when I think of summer, I think of all the amazing salads, seafood, BBQ, and fresh fruit! I usually don’t crave desserts, unless it’s frozen yogurt or ice cream, but this hummingbird cake is amazing and the perfect treat this summer! This coffee cake is filled with fresh pineapple, bananas, and coconut and topped with a sweet icing sprinkled with nuts.
Perfect for a lovely breakfast paired with a cup of coffee or a nice and light dinner dessert. The crispy outside meets the soft moist inside, and let me tell you, you’ll be in heaven! Not to mention, it’s super easy to make!! So let’s get started.
Preheat your oven to 350°. Grease your bunt pan with butter, then pour flour over the greased parts. Tip the pan over and pat to remove excess flour. Take a small bowl and combine the flours, baking powder and soda, cinnamon and salt with a whisk. Set aside.
In an electric mixer, beat the butter and sugar on med-high until soft and fluffy about 2 minutes. Mix in the eggs one at a time until well incorporated. Blend in vanilla and coconut extract (if available). Beat in the yogurt. Take a rubber spatula and evenly mix together from the sides of the bowl.
On low speed, take your dry ingredients and place half in the mixer. Then take your mashed bananas and the other half of dry ingredients and mix well until just incorporated. Take your rubber spatula and add your coconut and pineapple, do not mix, but fold gently.
Pour your mixture into the bunt pan and evenly spread. Place in the oven for 50-55 minutes, turning the pan halfway through baking. Once it’s ready take a toothpick and stick in the center of the pan, if it comes out clean then it’s ready!
Let cool 20-30 minutes, then turn over on a wire rack and gently take a knife and slide out onto the wire rack. Allow to cool completely before pouring the glaze on the cake.
To make the glaze, whisk together all of the ingredients in a small bowl until smooth. If it’s too thin, add more confectioners sugar, if too thick add another tsp of milk. Drizzle the glaze over the top of the cake with a large spoon. Sprinkle with the chopped nuts and coconut.
Slice, serve, impress.
What you’ll need:
For the cake:
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
½ tsp. ground cinnamon
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1 tsp. coconut extract (if available)
1 cup low-fat plain greek yogurt
2 mashed bananas
2/3 cup shredded coconut
1 cup finely chopped pineapple
For the glaze icing:
2 oz. cream cheese, softened
2 tbsp. milk
½ tsp. vanilla extract
¾ cup confectioners’ sugar ( maybe more if needed see recipe)
For the topping:
chopped walnuts & pecans
enough to cover the amount you would like!! I used about 1/3 cup each
I derived this recipe from none other than my fav. food blog annies-eats.com