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Coconut Hummingbird Easter Cake

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A delightful cake combining tropical flavors of coconut and banana, perfect for spring celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
  • 1 cup crushed pineapple, lightly drained
  • 1 cup sweetened shredded coconut
  • 3/4 cup chopped pecans
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract for frosting
  • 1 to 2 tablespoons heavy cream or milk
  • 1 1/2 cups sweetened shredded coconut for decorating
  • 1/2 cup pastel candy eggs or Easter decorations (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare the cake pans with grease and parchment paper.
  2. Combine the flour, sugar, baking soda, cinnamon, and salt in a large bowl.
  3. Mix the eggs, vegetable oil, and vanilla extract in another bowl.
  4. Add the mashed bananas and crushed pineapple to the wet mixture and stir until smooth.
  5. Combine the wet and dry mixtures gently until just combined.
  6. Fold in the shredded coconut and chopped pecans.
  7. Bake for 28 to 34 minutes, do the toothpick test to check if done, then cool in pans for 10 minutes before transferring to wire racks.
  8. Make the cream cheese frosting by beating the cream cheese and butter, then gradually add powdered sugar and vanilla, adjusting consistency with heavy cream or milk.
  9. Frost the first layer of cake, then add the second layer and frost the top and sides.
  10. Get decorative by pressing shredded coconut onto the frosting and adding pastel candy eggs.

Notes

For a tropical flavor, consider adding coconut extract. Ensure all ingredients are at room temperature for the best results.

Nutrition

Find it online: https://www.spiritsdrink.com/coconut-hummingbird-easter-cake/