Serves a Crowd

Hummingbird Cake

April 16, 2015
2 Ratings
  • Makes one 9-inch cake
Author Notes

My slightly rustic version of this classic recipe that never gets old. One of my favorite cakes by far! —Gemma / Cinnamon Girl

What You'll Need
  • For the cake
  • 1/2 cup pineapple, crushed and well-drained
  • 1 1/4 cups flour
  • 2/4 cup self-raising flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 cup walnuts (or pecan nuts)
  • 1 cup brown sugar
  • 1/3 cup unsweetened shredded coconut
  • 1/2 cup very ripe banana, mashed
  • 2 free-range eggs
  • 3/4 cup sunflower oil
  • For the Coconut Cream Cheese Frosting
  • 1 1/2 cups organic cream cheese
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened shredded coconut
  • 1/3 cup walnuts, chopped
  1. Preheat oven to 350 ºF (180ºC) and adjust the rack to the middle position.
  2. Lightly grease the pan with cooking spray and line the base with parchment paper.
  3. Crush the pineapple with your food processor (it doesn't need to be completely crushed and/or blended) and drain very well all the excess liquid. Too much liquid will give you a heavy cake.
  4. Mash bananas with a fork until puréed.
  5. Pour the mixture into the prepared pan and bake for 40 minutes. Let the cake cool in the pan on a wire rack for about 5 minutes and then remove from the pan and cool completely top-side up.
  6. - To make the coconut cream cheese frosting:
  7. In a medium mixing bowl combine cream cheese, coconut and sugar. Mix with a silicone spatula just until the sugar is incorporated.
  8. Let it set in the fridge, this way the frosting will get thicker.
  9. -Assembling:
  10. Spread frosting on top of the cake using an offset spatula or a spoon and sprinkle chopped walnuts.

See what other Food52ers are saying.

  • Regine
  • Gemma / Cinnamon Girl
    Gemma / Cinnamon Girl

6 Reviews

Regine April 20, 2015
I have the exact same pan (9 inch ) as in the link you sent me. Thanks!
Regine April 20, 2015
Gemma, thanks so much for your reply. Will make it soon. I will follow your advice and not use a springform pan. Regine
Gemma /. April 21, 2015
You are very welcome Regine! Also, if you want more tips and a full explanation of the recipe go visit my blog here:
Regine April 17, 2015
You also forgot to mention how much banana. D)
Regine April 17, 2015
What size pan did you use? Looks maybe like a 9 inch springform pan. ???
Also, you wrote 2/4 cup self raising flour (which I admit I hate but I can replace with all purpose flour and baking powder using a formula online); did you mean 1/4 cup or 1/2 cup? 2/4 is actually 1/2 cup but I am not sure if you meant to type 1/4 cup. This recipe looks tasty. Will try to make it soon.
Gemma /. April 19, 2015
Hi Regine,
1- I used my 1/4 cup measuring cup while adding the flour so that's why I wrote 2/4 cups (1/4+1/4). Sorry if that was a bit confusing to you. So yes, it's actually 1/2 cup of self-raising flour.
2- As for the pan size: like I said in the recipe it yields a 9-inch diameter cake so the pan I used is a 9-inch pan BUT I personally don't like to use springform pans since I had some bad results with them in the past. This is the kind of cake pans that I always use (except for cheesecakes):
3- Thanks for telling me about the banana, I forgot to type it! Sorry! Guess I was too sleepy that day. It's all fixed now. :-p