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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Hummingbird Coffee Cake Cooking View
Annie's Original

Aside from snuggles with my babies and cute, homemade handprint cards, family brunch is definitely one of my favorite things about Mother’s Day.  Brunch and Mother’s Day are like peas and carrots, peanut butter and jelly, etc. etc.  Another thing often associated with Mother’s Day is hummingbird cake.  Personally, I had never even heard of hummingbird cake until about a year ago, but when I saw the ingredient list including banana, pineapple, and coconut, I was on board and the next thing I knew, I was baking cupcakes.  This year I decided to put a brunch-worthy spin on this classic Mother’s Day cake, and since I used part wheat flour and low-fat yogurt, it’s totally okay to eat cake for breakfast, right?  The banana, pineapple, and yogurt all ensure that this cake stays moist and tender.  This cake is very simple to put together and is a lovely contribution for any brunch, Mother’s Day or otherwise.  It is perfectly at home amongst the spread of waffles, omelets, cheesy potatoes…okay, I’m getting hungry.  Hummingbird coffee cake – make it!

Note: This recipe was developed as part of my ongoing contribution to the Go Bold with Butter blog.  Head over to see my posts as well as those of the other awesome bloggers involved with the project!

For today’s blogiversary week giveaway, you have a chance to win a totally fabulous baking-inspired t-shirt.   Head on over to the giveaway page to enter!

Hummingbird Coffee Cake
Yield: about 16 servings

Ingredients

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. (½ cup) unsalted butter, at room temperature, plus more for greasing the pan
1 cup sugar
2 large eggs
1 tsp. vanilla extract
1 tsp. coconut extract (optional)
1 cup low-fat plain greek yogurt
2 mashed bananas (about a scant 1 cup)
2/3 cup shredded coconut
1 cup finely chopped pineapple

For the glaze:
2 oz. cream cheese, softened
2 tbsp. milk
½ tsp. vanilla extract
¾ cup confectioners’ sugar, plus more as needed

To finish:
1/3 cup shredded coconut
1/3 cup coarsely chopped walnuts, macadamia nuts, or pecans

Cooking View

Directions

  • Preheat the oven to 350˚ F.  Thoroughly grease a bundt pan with butter.  Coat the inside with flour, tapping out the excess.  In a small bowl, combine the flours, baking powder, baking soda, salt, and cinnamon.  Whisk to blend; set aside.  In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, about 2-3 minutes.  Mix in the eggs one at a time, blending well after each addition.  Blend in the vanilla and coconut extracts.  Beat in the yogurt until well incorporated.  With the mixer on low speed, beat in half of the dry ingredients, mixing just until incorporated.  Beat in the mashed bananas and then the remaining dry ingredients, again mixing just until incorporated.  With a silicone spatula, gently fold in the coconut and chopped pineapple.

  • Transfer the batter to the prepared bundt pan and smooth into an even layer.  Bake, rotating halfway through baking, until a toothpick inserted in the cake comes out clean, about 50-55 minutes.  Let cool 20-30 minutes in the pan placed on a wire rack.  Gently loosen the cake from the sides of the pan with a knife, and carefully turn out onto the cooling rack.  Allow to cool completely.

  • To make the glaze, whisk together all ingredients in a small bowl.  If the glaze is too thin, whisk in more confectioners’ sugar.  If the glaze is too thick, whisk in additional milk 1 teaspoon at a time.  Drizzle the glaze over the top of the cooled cake.  Sprinkle with shredded coconut and chopped nuts for garnish.  Let glaze set before slicing and serving.

  • Miriam @ overtimecook.com

    Cake for breakfast? Oh yeah, count me in! :)

  • Katrina @ Warm Vanilla Sugar

    Oh wow, this looks fabulous! Perfect for Mother’s Day or anytime, really. Love this!

  • http://tideandthyme.com/ Laura

    I’ve had the cupcakes on my list to try for a while – now, this. Looks beautiful!

  • http://www.tablefortwoblog.com/ Julie @ Table for Two

    gorgeous cake! i just heard about hummingbird cake from a blogger friend who posted one on Monday so now that yet another blogger friend (you) have posted it, i must try this soon!! i love how tropical it is :)

  • http://www.simplysweetjustice.com/ Claire

    Yum, delicious! I normally add walnuts and pecans, but I like the idea of macadamia nuts. Thanks so much!

  • Lindsay C

    Oh, I can’t WAIT to make this!!! Your hummingbird cupcakes are my absolute favorite summer cupcakes. I’m sure the coffee cake is amazing too!

  • Emilie

    looks delicious Annie! I love this alternative to your standard coffee cake.

  • Susan in England

    That looks amazing! I am baking it later today!!

  • Kat

    I just may have to make this for the mother’s day brunch that I skip every year lol… I can send it with my mother-in-law to soften the blow haha~

  • UrbanWife

    Oh my…this coffee cake sounds absolutely heavenly!

  • http://www.gimmesomeoven.com/ Ali @ Gimme Some Oven

    Beautiful! Love, love, love good coffee cake. :)

  • Jared n Mohana Shull

    Oh my… that looks divine!

  • http://www.facebook.com/ssyphus Shawn Syphus

    Wow! I have never heard of hummingbird cake either, but those ingredients are calling my name! I was looking for a dessert to bring to brunch and this looks like the winner!

  • Lynna Huynh

    this sounds intriguing! :D

  • http://atthepatisserie.wordpress.com/ Ann P.

    I know several moms that would go head over heels for this cake–mine included :) Great recipe, Annie!

  • http://www.bundlesofhugs.com/ Heidi

    Yummy, that looks to die for. My dad would love this ..bookmarked for Fathers Day. :)

  • Lisa

    Looks great! I’m having Mother’s Day dinner at my house this year…any ideas on a menu? It’s my first time having it! eeek!! :)

  • Thekitchwitch

    Every time I think of Hummingbird cake I think of To Kill a Mockingbird. :)

  • Amy

    Would this taste as good minus the coconut extract and coconut? Obviously I am not a coconut fan LOL.

  • http://www.pink-parsley.com/ Josie

    A few months ago Southern Living had a hummingbird bundt cake that looked really great. But I really love the coffee cake version! And you are totally a southern girl at heart. move down here!!

  • annieseats

    Oh, nice! I know, I need to just give in and do it.

  • Life of a Modern Housewife

    Oh my goodness!! I absolutely love hummingbird cake; can’t wait to try this one!!

  • http://www.strandsofmylife.com/ Suzanne Perazzini

    I love your second photo – so ethereal. Cake looks delicious.

  • Joelyn

    Oooooo hummingbird :) Annie, is whole wheat flour the same as whole meal flour? I love the Annie’s Original stamp, cool!

  • annieseats

    Hmm, not sure…Google could probably answer that better than I could. Sorry!

  • SarahCarletti

    This looks so good. I could eat a piece for breakfast right now!

  • Melinda

    Hi Annie, quick question-when you say pineapple, did you use canned or fresh? with the juice or without? Thanks!

  • annieseats

    I used fresh. Enjoy!

  • Sstiehm

    I am going to try this for mother’s day! My mom loves carrot cake and banana bread so this seems like a natural choice!

  • Adam Bowling

    Martha Stewart has a good recipe for Hummingbird layer cake.

  • Vicki Bensinger

    I thought hummingbird cake was one of those starter cakes but guess I’m wrong. This sounds like a colada cake of some sort – delicious. Hmm maybe I should make this for Sunday

    Thanks for sharing and Happy Mothers Day!

    Vicki

  • Whitequiet

    I just made this into mini loaf pans to share with some of the ladies in our church for Mother’s Day. Thanks for sharing such a great recipe! I am sure that I will make it often.

  • Kellybewell

    Hmmm….I supposed leftovers should be stored in the fridge due to the cream cheese glaze?

  • Nathalie

    Hi Annie, thank you so much for this recipe! I used this form of the hummingbird cake idea in muffin tins for mothers day breakfast and my whole family loved it. My little brother says they’re his favorite muffins ever and my mom dubbed it the best Mother’s Day breakfast yet! I love you blog, it’s beautiful and I’ve gotten so many good recipes from you, thanks again :)

  • annieseats

    Awesome, so glad you liked them!

  • annieseats

    Please see the FAQ page regarding food storage. Thanks!

  • Mya

    Hi Annie, I made this cake yesterday for Mother’s Day, but I was all out of greek yogurt and sub. balkan style yogurt instead.I haven’t tried the cake yet, and am now kind of worried to see how it turns out. Is Balkan style yogurt strong enough for this cake?!

  • annieseats

    I’m not familiar with Balkan-style yogurt so I don’t know the differences between the two. Good luck!

  • Dee

    Hi, Annie. I searched on google but could not find an answer to this question. I purchased White Whole Wheat flour and it seems you can swap out that with white flour but I’m not sure if you can swap it with whole wheat flour. Have you had any experience with that?

  • annieseats

    I don’t have any experience with that, sorry!

  • http://penniesonaplatter.com/ Nikki

    What a brilliant idea to make this into a coffee cake. Stunning, too!

  • Lindsey Rivir

    I made this for Mother’s Day and everyone loved it. Thanks for the recipe!

  • Margaret Wasserfall

    This looks delicious and probably one of the best Hummingbird cake recipes I’ve seen. One question though. Do you use fresh or canned pineappple?

  • annieseats

    Fresh.

  • http://its-just-a-little-blog.blogspot.com/ little bit

    I made this for a work birthday last night, and they love it! so much that one of my coworkers asked me to make it a big 18″ cake for his daughter’s first birthday this weekend… only thing is, he’d like me to add some orange (orange zest I’m guessing) and I’m trying to figure out how much I should add. any suggestions, Annie?

    it’s a lovely, delicious recipe. thanks for sharing. :)

  • annieseats

    I never measure citrus zest, I just add a bit until it seems right. It’s pretty forgiving :)

  • Melody Garrison

    I just love your recipes and blog. How did you learn to bake so well?

  • annieseats

    Self-taught. Lots of practice and trial and error :)

  • http://indigoscones.blogspot.com/ Indigo Scones (Ellen)

    Curious, what kind of bundt pan do you have? It’s not listed in your equipment.

  • annieseats

    I don’t know. Just a random bundt pan, probably from Target.

  • Cindy

    Thought you’d like to know that this recipe (and photo) was featured in our paper’s food section today.

    http://theadvocate.com/features/food/3795509-123/sidedish-hummingbird-cake

  • Kimberly

    Question – Did you use sweetened or unsweetened shredded coconut. I’m guessing unsweetened, but I wanted to double check!!

  • annieseats

    You can use either. I think I used sweetened because it was what I had on hand. Enjoy!

  • Valerie

    Just licked the spoon clean, I can’t wait until this gets out of the oven!