My first introduction to hummingbird cake was from a magazine article I read a few years ago in early spring. Having just emerged from the weight of winter, those first sunny, slightly-warmed spring days felt like the perfect time to give this new recipe a whirl. It did not disappoint. Coconut, pineapple, and banana lend themselves to this light, fruity coffee cake that will leave you celebrating all things spring!
Hummingbird Coffee Cake
lightly adapted from Annie's Eats
Ingredients:
For the cake
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter (room temperature)
- 1 cup sugar
- 2 large eggs
- 1 heaping teaspoon vanilla extract
- 1 cup plain greek yogurt
- 2 mashed bananas (about 1 cup)
- 2/3 cup shredded coconut
- 1 cup finely chopped pineapple
For the glaze
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 3/4 cup confectioners’ sugar
For the garnish
- 1/3 cup shredded coconut
- 1/3 cup coarsely chopped and toasted pecans
Recipe
Preheat the oven to 350 degrees, and grease and flour a bundt pan. Set aside.
In a small bowl, whisk together the dry ingredients: all-purpose flour, wheat flour, baking powder, baking soda, salt and cinnamon. Set aside.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing thoroughly after each. Add the vanilla extract, then the yogurt, blending until well-combined. Turn the mixer down to low and blend in half of the dry ingredients, then the mashed banana, then the remaining half of the dry ingredients until just combined. Using a spatula, gently fold in the pineapple and coconut.
Transfer the batter into your prepared bundt pan and bake for 50 to 55 minutes, rotating halfway through, until a toothpick comes out clean.
To make the glaze, whisk the milk, vanilla and confectioners' sugar in a small bowl until smooth, adding more milk (for a thinner glaze) or confectioners' sugar (for a thicker glaze) as desired.
After the cake has cooled, drizzle with glaze and top with coconut and toasted pecans.
