Best 5 Coconut Sugar Hummingbird Cake Recipes

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Calling all sweet-toothed adventurers! Discover the harmonious melody of flavors when you embark on a culinary journey to create the "Coconut Sugar Hummingbird Cake." This delectable cake is a symphony of tropical flavors, featuring the sweet allure of pineapple, banana, and pecan, all enveloped in a tender, moist crumb. Infused with the natural sweetness of coconut sugar, this cake strikes a perfect balance between richness and delicacy. With just a few simple steps, you can recreate this masterpiece in your own kitchen, transforming your taste buds with every bite. So, gather your ingredients, prepare your palate, and let's delve into the delightful world of coconut sugar hummingbird cake.

Check out the recipes below so you can choose the best recipe for yourself!

HUMMINGBIRD CAKE



Hummingbird Cake image

This impressive hummingbird cake is my dad's favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 14 servings.

Number Of Ingredients 20

2 cups mashed ripe bananas
1-1/2 cups canola oil
3 large eggs, room temperature
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts
PINEAPPLE FROSTING:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

Steps:

  • In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.

Nutrition Facts : Calories 777 calories, Fat 35g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 333mg sodium, Carbohydrate 113g carbohydrate (85g sugars, Fiber 2g fiber), Protein 7g protein.

COCONUT-SUGAR HUMMINGBIRD CAKE



Coconut-Sugar Hummingbird Cake image

This classic southern cake can be over-the-top sweet. Enter coconut sugar, a sweetener from the sap of the coconut tree's flower buds. While it has no coconut flavor, it does bring a caramelized, almost savory complexity to baked goods. It's perfect in a cake that's plenty sweet (as well as moist), thanks to the fresh banana and pineapple. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Yield Makes one 8-inch cake

Number Of Ingredients 19

16 ounces cream cheese
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
3/4 cup safflower oil, plus more for pans
3 cups unbleached all-purpose flour
2 cups coconut sugar, such as Bob's Red Mill
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon kosher salt
3 large eggs, room temperature
1 3/4 cups mashed ripe bananas (from about 5 medium)
2 teaspoons pure vanilla extract
1 cup chopped fresh pineapple
1 cup pecans, finely chopped
1 cup unsweetened shredded coconut
1/2 cup large unsweetened coconut flakes

Steps:

  • Cream-Cheese Frosting:Beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners' sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be stored in an airtight container in refrigerator for up to 5 days.
  • Cake:Preheat oven to 350 degrees. Brush three 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. In a bowl, whisk together flour, coconut sugar, baking powder, cinnamon, baking soda, and salt.
  • In another bowl, whisk together eggs, oil, bananas, and vanilla. Stir banana mixture into flour mixture just until combined (do not overmix). Fold in pineapple, pecans, and shredded coconut. (Batter will be thick.) Divide batter evenly among prepared pans; smooth tops with a spatula.
  • Bake, rotating pans halfway through, until a tester inserted in centers comes out clean, 20to 25 minutes. Transfer pans to wire racks and let cool 20 minutes; reduce oven to 325 degrees. Invert cakes onto racks; let cool completely. Meanwhile, spread coconut flakes out in a single layer on a baking sheet and toast in oven, stirring once, until golden, about 5 minutes.
  • Place one cake on a cake plate, flat-side down. Spread about 3/4 cup frosting evenly across top. Place a second cake, flat-side up, on top of first layer. Spread with another 3/4 cup frosting. Place remaining cake, flat-side up, on top; spread remaining frosting evenly across top and sides of cake. Garnish with toasted coconut flakes. Refrigerate, uncovered, 30 minutes before serving. Cake can be stored, covered, in refrigerator up to 2 days; bring to room temperature before serving.

CHEF JOHN'S HUMMINGBIRD CAKE



Chef John's Hummingbird Cake image

Depending on where you're from, this hummingbird cake is either your favorite cake, or you've either never heard of it! But it only takes making it one time to love it. This proven crowd-pleaser is pretty sweet but thanks to bananas, pineapples, and pecans, it's a much more interesting, tropical sweetness, and paired with an extra-light version of cream cheese frosting, it's really a perfect combination.

Provided by Chef John

Time 3h20m

Yield 12

Number Of Ingredients 17

2 cups white sugar
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 ¼ teaspoons kosher salt
1 ½ cups vegetable oil
3 large eggs, beaten
1 ½ teaspoons vanilla extract
1 cup crushed pineapple
3 medium ripe bananas, sliced
1 cup chopped pecans, toasted
2 (8 ounce) packages cream cheese, softened
½ cup unsalted butter, at room temperature
1 teaspoon vanilla extract
1 (16 ounce) package powdered sugar
½ cup white sugar, or as needed
¼ cup edible flowers, assorted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
  • Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
  • Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
  • Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
  • Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
  • Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
  • Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
  • Place in the refrigerator to chill for 1 hour.
  • Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
  • Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
  • Place cooled hummingbird on top of cake and decorate with edible flowers.

Nutrition Facts : Calories 983.4 calories, Carbohydrate 115.2 g, Cholesterol 107.9 mg, Fat 56.4 g, Fiber 2.7 g, Protein 8.9 g, SaturatedFat 17.7 g, Sodium 435.5 mg, Sugar 85.4 g

HUMMINGBIRD CAKE I



Hummingbird Cake I image

This is a strange name for a cake, but it is very good.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Yield 14

Number Of Ingredients 11

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 ¼ cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
  • Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
  • Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 57.7 g, Cholesterol 39.9 mg, Fat 26.7 g, Fiber 2.2 g, Protein 5.1 g, SaturatedFat 3.4 g, Sodium 188.9 mg, Sugar 34 g

COCONUT HUMMINGBIRD CAKE



Coconut Hummingbird Cake image

This has some different ingredients than the other Hummingbird cakes already posted. It is a recipe from Home Cooking and Evelyn Lett, we really enjoy this luscious fruity cake

Provided by mandabears

Categories     Dessert

Time 1h10m

Yield 1 bundt cake

Number Of Ingredients 11

1 (8 1/2 ounce) package yellow cake mix, i use duncan hines
1 (3 1/2 ounce) package vanilla instant pudding mix or 1 (3 1/2 ounce) package coconut cream pudding mix
1/2 cup vegetable oil
1 (8 ounce) can crushed pineapple with juice, drained and reserve juice
water, enough when mixed with pineapple juice to equal 1 cup
4 eggs
1 teaspoon ground cinnamon
1 ripe banana, mashed
1/2 cup finely chopped pecans
1/2 cup flaked or flaked coconut
1/4 cup halved maraschino cherry, well drained

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour 10 inch bundt or tube pan, I use Bakers Joy spray.
  • Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in a large bowl.
  • Beat on low speed until moistened.
  • Beat on medium speed for 3 minutes.
  • Stir in banana, pecans, coconut and cherries.
  • Pour into prepared pan.
  • Bake for 50-60 minutes or until toothpick inserted into center of cake comes out clean.
  • Cool in pan for 25 minutes.
  • Invert on plate.
  • Cool.
  • Dust with sifted confectioners sugar.

Tips:

  • Prepare all ingredients ahead of time: This will help you stay organized and prevent any scrambling during the baking process.
  • Use room temperature ingredients: This will help the ingredients combine more easily and result in a smoother batter.
  • Cream the butter and coconut sugar together until light and fluffy: This will help incorporate air into the batter, resulting in a lighter and more tender cake.
  • Gradually add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
  • Mix in the dry ingredients slowly: This will help prevent the batter from becoming tough.
  • Do not overmix the batter: Overmixing can result in a dense and dry cake.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will help ensure that the cake is cooked through.
  • Let the cake cool completely before frosting: This will help prevent the frosting from melting.
  • Store the cake in an airtight container at room temperature for up to 3 days: This will help keep the cake moist and fresh.

Conclusion:

Coconut sugar hummingbird cake is a delicious and tropical twist on the classic hummingbird cake. The cake is moist and flavorful, with a delicate coconut flavor. The frosting is light and fluffy, with a hint of pineapple. This cake is perfect for any occasion, and is sure to be a hit with your family and friends.

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