Coconut Hummingbird Cake
Cook time: 
Total time: 
Serves: 12
  • 250 ml olive oil, plus extra for greasing
  • 350g self-raising flour
  • 50g desiccated coconut
  • 1 tsp ground cinnamon
  • 300g caster sugar
  • 3 medium very ripe bananas, peeled
  • 1 x 425 g tin of pineapple chunks, drained and finely chopped
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • *For the coconut frosting*
  • 200g icing sugar
  • 150 g unsalted butter , (at room temperature)
  • 200 g cream cheese
  • 2 tbsp desiccated coconut
  • *decoration*
  • desiccated coconut
  1. pre heat the oven to 180oC / 160oC
  2. Grease and line 3x 8 inch cake tins
  3. Place the bananas into the bowl of a stand alone mixer, and using the paddle attachment mash them up roughly.
  4. Add the pineapple to the bananas along with the oil, eggs and vanilla extract.
  5. Mix until combined.
  6. Add the flour, coconut , cinnamon and sugar and fold into the cake mixture.
  7. Divide the batter evenly between the 3 prepared tins.
  8. Bake for 35 to 45 minutes, until risen, and cooked right through
  9. *Coconut Frosting*
  10. Beat the butter in the stand alone mixer until soft
  11. Add the icing sugar and beat until well mixed
  12. Now add the cream cheese and coconut and beat well one last time
  13. *Assemble the cake*
  14. Once cold, sandwich the cakes using the coconut frosting and the cover the top sponge with more of the frosting.
  15. Serve and enjoy
Recipe by Mummy Mishaps at