![SS March 14 Collage 6.jpg.jpe SS March 14 Collage 6.jpg.jpe](https://susquehannastyle.com/downloads/4935/download/SS%20March%2014%20Collage%206.jpg.jpe?cb=6b2d3e742a166a0cee107568828dd17d&w={width}&h={height})
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!
![SS March 14 Collage 2.jpg.jpe SS March 14 Collage 2.jpg.jpe](https://susquehannastyle.com/downloads/4936/download/SS%20March%2014%20Collage%202.jpg.jpe?cb=6b2d3e742a166a0cee107568828dd17d&w={width}&h={height})
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
![SS March 14 Collage 1.jpg.jpe SS March 14 Collage 1.jpg.jpe](https://susquehannastyle.com/downloads/4937/download/SS%20March%2014%20Collage%201.jpg.jpe?cb=6b2d3e742a166a0cee107568828dd17d&w={width}&h={height})
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
![SS March 14 Collage 3.jpg.jpe SS March 14 Collage 3.jpg.jpe](https://susquehannastyle.com/downloads/4938/download/SS%20March%2014%20Collage%203.jpg.jpe?cb=6b2d3e742a166a0cee107568828dd17d&w={width}&h={height})
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.
![SS March 14 Collage 5.jpg.jpe SS March 14 Collage 5.jpg.jpe](https://susquehannastyle.com/downloads/4939/download/SS%20March%2014%20Collage%205.jpg.jpe?cb=6b2d3e742a166a0cee107568828dd17d&w={width}&h={height})
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.
![SS March 14 Collage 4.jpg.jpe SS March 14 Collage 4.jpg.jpe](https://susquehannastyle.com/downloads/4940/download/SS%20March%2014%20Collage%204.jpg.jpe?cb=6b2d3e742a166a0cee107568828dd17d&w={width}&h={height})