Paul’s Birthday Hummingbird Cake (September 2012)
When I was a teenager, there was a restaurant in Darlinghurst that my Mum, sister, and I visited for dinner quite frequently. For a long period of time, each weekly dinner there would finish with dessert at the cafe across the road.
This cafe was run by a small group of wonderfully flamboyant gay men, and their frequent customers, whom we came to know, included a transsexual also named Chanel (they dubbed me ‘The Real Chanel’; she didn’t mind), and many other colourful Kings Cross locals. Many laughs and great times were had on those nights, just by listening to their hilarious conversations. Not your traditional family dinner outing perhaps, but we loved it 
Unfortunately I can’t remember the now-closed cafe name, but such is the power of food memories that those weekly visits left a lasting impact, for one particularly good reason. It was there that I discovered an unforgettable cake. It was at that cafe, during those frequent visits, that a true love was formed.
You see, it was there that I first met… the Hummingbird Cake.
Coconut. Banana. Cinnamon. Pineapple. Sometimes Walnuts. Sometimes Pecans! Cream Cheese Frosting. Oh my.
THIS is my ultimate cake. If I were on a cooking show and asked to cook the dish that best represents my tastes and love of food, the Hummingbird Cake would be it. It is tropical, sweet, lush, and as a bonus, it is very easy to make.
If you haven’t heard of, or tried Hummingbird Cake before (OMG), allow me to introduce you…
My Birthday Hummingbird Cake (January 2013)
With its curious name, the reaction I normally get when I mention the Hummingbird is “er, hummingbird?? What’s in it??”.
The Hummingbird Cake was made popular in the Southern United States after the recipe was printed in Southern Living Magazine in 1978. There are many theories about where the name originated. Some say its intensely rich sweetness is said to be like the nectar that Hummingbirds feed on. Another theory is that it makes you hum with happiness when you eat it (true). Other sources say the recipe originated in Jamaica, and was named after the Jamaican National Bird – being the hummingbird.
Along with its many name origins, the recipe itself has many variations. Although it usually does contain pecans or walnuts, I personally prefer cakes without nuts.
The recipe below is one I have made several times, and it is incredibly easy. It is essentially a one-bowl cake – dry ingredients together, wet ingredients together, combine, then bake!
This cake uses extra light (in flavour) olive oil instead of butter, and the resulting texture is incredibly moist (sorry, there’s that word…). I know I’m gushing over this sweet, sweet, tropical cake with its incredibly addictive cream cheese frosting, but it really does rock my world.
This January called for me to bake two Hummingbird Cakes – a birthday cake for my friend Amanda, and a birthday cake for me! Yay!
Amanda & her birthday cake!
In the past I’ve only iced the top and sides of the cake, but there is always leftover frosting, which is a very bad thing as I may then eat it with a spoon out of a container from the fridge. Waste not, you know?
With the excess frosting I decided to spread a layer of it inside the cakes. After much googling, and a few YouTube videos showing how to remove a layer of cake once cut (they always seem to leave that most crucial part out of cake layering how-to!), I successfully sliced our cakes in half and gave them with another hit of cream cheese frosting.
I wish I had better photos of the finished cake, but when you’re all flustered having just finished icing said cake 5 minutes before ‘Cake Time!’, and then in the blink of an eye you’ve blown out your candles, and you’ve got family waiting for the cake to be served already… it’s all a bit rushed!
Now onto the recipe! I’ve never met a person who hasn’t liked this cake, and if I have I’ve clearly blocked those crazy people from my memory…
Do you like Hummingbird Cake??
My icing application is regrettably sloppy, but it’s delicious all the same!
Hummingbird Cake with Cream Cheese Frosting
Recipe adapted from Good Taste Magazine via Taste.com.au
Preparation time: 20 – 30 minutes
Cooking time: 95 minutes
Ingredients
- Olive oil, to grease
- 265g (13/4 cups) self-raising flour, sifted
- 200g (1 cup, firmly packed) brown sugar
- 45g (1/2 cup) desiccated coconut
- 1 tsp bicarbonate of soda, sifted
- 1 tsp ground cinnamon
- 1 x 440g can crushed pineapple in natural syrup or juice (do not drain)
- 3 small ripe bananas, peeled, mashed
- 185ml (3/4 cup) extra light tasting olive oil (I’ve used regular olive oil before)
- 2 eggs at room temperature, lightly whisked
Cream cheese frosting
- 1 x 250g pkt cream cheese, at room temperature
- 100g unsalted butter, at room temperature
- 450g (3 cups) icing sugar mixture
- 3 tsp milk
To top
- 40g (2/3 cup) flaked or shredded coconut
Notable equipment required
- 22cm (base measurement) spring-form cake pan
- Non-stick baking paper
- Electric beaters
- Kitchen string
- Large serrated knife
- Tart tin base
- Toothpicks (optional)
Method
- Toast the flaked or shredded coconut by any of the following methods: spread coconut over a baking tray, place in 160°C oven and bake for 5-8 minutes until golden, OR place coconut in a dry frying pan over medium heat and stir until golden, OR heat grill to medium and spread the flaked coconut over the foil lined grill tray, stir coconut during grilling. Allow toasted coconut to cool completely.
- Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with olive oil to grease. Line the base and side with non-stick baking paper.
- Combine the flour, sugar, desiccated coconut, bicarbonate of soda and cinnamon in a large bowl. Add the pineapple, banana, extra light olive oil and egg, and stir until well combined.
- Pour into the prepared pan. Bake in oven, covering the cake with foil if it browns too quickly, for 1 hour 25 minutes or until a skewer inserted into the centre comes out clean (test with skewer after 1 hour 15 minutes).
- Set aside in the pan for 10 minutes to cool before transferring to a wire rack to cool completely.
- Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl. Add the icing sugar and beat until well combined. Add milk and beat to combine. Keep frosting in the fridge until you’re ready to decorate the cake (but don’t leave it in there for too long, maybe 30 mins, as it will harden too much and will be difficult to spread over the cake).
Slicing & Icing!
- There will be enough icing to cover the top and sides of the cake, as well as a centre layer of frosting if you wish.
- For a centre layer of frosting, cut the cake in half horizontally. To do this, tie a piece of kitchen string around the cake, cross the ends and tighten until a mark is left on the cake. You can also insert toothpicks around the mark as a guide for your knife around the centre of the cake.
- Ensure the cake is completely cooled before cutting. Holding the top of the cake firmly, use a large, sharp serrated knife to cut through the centre of the cake using a sawing motion, turning the cake as you cut.
- To remove the top half of the cake, slide the thin base of a tart pan between the 2 layers then lift. Place the bottom half of the cake onto your serving plate.
- Spread a layer of cream cheese frosting over the top of the bottom half of the cake. Carefully slide the top half of cake off the tart base and onto the bottom cake. Cover the top and side of the cake with the remaining frosting, then place cake in fridge until coconut is toasted (this will allow the frosting to firm).
- Sprinkle the toasted coconut over the frosted cake. I like a lot of coconut so I double the amount stated in the original recipe (using 40g instead of 20g). Keep cake refrigerated until serving time.
- Enjoy, and hum appreciatively!
Dry ingredients (minus flour)
The ingredients
Pour into pan then bake (I place my cake pan on a baking tray)
Post-baking
My Birthday Cake!
11th April 2013 edit: two new photos added at the top of this post.
Chanel, I love Hummingbird Cake… so delicious! There is one little additional ingredient that I love to add… which makes it even more tropical… that is, glace ginger, shredded. Love your post, so well presented. Thank you for sharing!
Thanks Lizzy! I imagine ginger would be lovely in this cake – great idea
looks delicious! i’ve only made hummingbird cake once before but it was lovely
Thanks Christine!
Oh My! This looks amazing!!
I defiantly think I am going to have a crack at this recipe : )
Thanks Mardi! Please do – and I’d be more than happy to take a slice off your hands…
haha I think its about time repay the favour! I have tried more than enough of your lovely cooking : )
Definitely one of my favourite types of cakes! It was what I had for my wedding cake. Love it. Thanks for posting the recipe. Really want to try making it.
That would have been an awesome wedding cake!
Its gorgeous Chanel! A work mate made a cake like this and it was pure heaven! And what a great intro story! Love it! xx
Thank you
Oh. My. God! This literally is the best cake ever! I need to make this
I agree! You must make it
I’m totally with you on your love of hummingbird cake. It’s seriously good isn’t it? And so moist and moreish!
It’s the best, I wish I had some more now
YUMMMMMM! Love Hummingbird Cake! Actually I love pretty much any cake that is covered in cream cheese frosting. Pineapple in cakes is just awesome. My mum makes this amazing carrot cake with pineapple and walnuts, it’s like the carrot cake version of the humming bird!
Mmm how good is cream cheese frosting! Your Mum’s cake sounds awesome too
Often tried to tell people how much better Hummingbird cake is over Carrot Cake. It’s the one type of cake I struggle to say no too. Seeing this blog has shown me that I am not alone in my love of the birdie cake! Think I will be baking this weekend! Thanks for the recipe
Hi Meg! Let me know how the cake goes for you – sharing the love of Hummingbird
I made hummingbird cupcakes. Absolutely delicious!! Link has been sent to quite a few people already.
Hi Meg! Sounds great, I’m keen to try hummingbird cupcakes as the standard cake does have a long baking time!
Chanel – i have shared your recipe with everyone from work (we have a tried and tested recipe book going), and i am proud to say that i have tried and tested your recipe and for once my baking turned our great!! Thanks
I’m so happy to hear that! Next time save me a slice please
Well, as a non-baker, I am very pleased to say my first attempt at your Woodpecker cake, (as our two girls renamed it), is looking the goods!! Especially the frosting through the middle trick. Yummy! I have tried to bring some birthday joy to ‘Daddy’ who is reluctantly turning 40 today. He loves Hummingbird Cake. Happy humming to you all.
Hi Honi! Thanks for your comment. I’m so happy to hear it turned out well! I hope it brought some birthday cheer
Hi chanel, i have never tried hummingbird cake and yours is the first recipe i have come accross. im going to give it a go and from the sound of the recipe its easy to do and oh so yummy
thank u for sharing 
Diane
Hi Diane! Let me know how you go, it’s my all-time favourite and I hope you enjoy it too
Now that’s a cake! Girls at work think I’m a rockstar lol. Thanks for sharing recipe. One question, ur icing is really white, mine was yellow. Hmmmm, not sure why. But loved it nonetheless.
That’s great to hear Kim! I’m glad you all enojoyed it
Mine was yellow-tinged from the butter, but I think it looked whiter in the bright outside light (the photo at the bottom of the post)
hey chanel,
I love this!!!! best cake ever. i am wanting to bake a cake for friday….if i bake on tuesday store it in an air tight container and ice it thursday will it still be as moist?
Hi Rachael! I would keep this cake in the fridge, but I’ve never made it more than a day in advance so I’m not sure how much that will affect the moistness. Could you bake it on Wednesday and ice it Friday?
Thanks for the reply
I will need it Friday morning to bring to work so best to ice it Thursday night but unfortunatley may not be able to bake it then
I hear about people freezing cakes but that does worry me a bit!
Wish me luck
Ah I see! It should be fine if you bake it Tuesday night, wait for it to fully cool before putting it in the fridge in an airtight container/glad wrap/etc, ice it Thursday night, then keep in fridge until an hour before serving. The icing through the middle should keep it moist too
Good luck!
I Think you are talking about the old Dov Cafe opposite the college, they did an amazing hummingbird cake!
Just delicious, have just cooked and sampled your beautiful hummingbird cake. It will be a favorite I’m sure when I display it at my wine/coffee bar in Vic, Australia. Thanks for the lovely recipe.
Hi Bev! I’m so happy to hear that! It’s the most most popular cake I’ve ever baked
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This cake looks amazing, will test it out today. Thanks for the recipe.
I’d love to know what you think of it, Uzzy!
Hi Chanel! Found the cake very hard to slice neatly, maybe because it was really moist and very sweet. Tasted similar to a banana cake I made recently.next time I think I’ll add less sugar, as the bananas are really sweet and the pineapples pieces were in syrup. The icing made it even sweeter. Overall a very simple easy recipe.
Hi Uzzy! It is quite moist so slicing it in half can be a bit rough. It is a very sweet cake, so you’re right in that you probably could use less sugar, especially if you’re using the pineapple in syrup rather than juice. Thanks for letting me know how it went
Hi Chanel, I love hummingbird cake! I have linked your recipe to my blog for my Monday Meal plan. Hooe thats ok, I actually made the cake according to your recipe & used crushed pineapple in a tin. But I didn’t cut the cake in half. Still yummy regardless. Thanks xlisa
Hi Lisa! Of course that’s fine, and thanks for your comment! I’m glad you enjoyed it
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Hi Chanel. I am a first timer on your page, discovered because I googled Hummingbird Cake. I have always known of it, but never made it. I made it a couple of days ago for a friends birthday yesterday as it is his fav all time cake, I had 2 people say they arent cake eaters, but tasted it and loved it. I love “baking and sharing” and this will become a favourite. Thank you and love your page, Maree aka grannyonabroomstick !
Hi Maree! Thank you so much for your comment
I’m glad you all loved it – it’s definitely a crowd favourite 
Chanel Hi!
Gosh, life has never been so good- after baking a disaster ( as in not so delicious hummingbird cake ) I discovered your recipe- attracted to ‘cats love cooking’ and now the rest is history. Heading into the kitchen once again to bake for the fourth time this magnificent cake- huge thanks to you!!!!
Hi Stephanie! Thanks so much for your comment! I’m so glad you love the cake (and I’m thankful to Good Taste mag for the original recipe)
Hi,
Just made this cake from your recipe for an 18th birthday party. Everyone’s it. “Best cake ever” apparently.
Thanks heaps for the recipe
Matt
Thanks for your comment Matt!
Hiya – back in the ’80′s my friend and I were studying at Swinburne, and always had a 4 hour break on one day between classes. On that day we ALWAYS went to a local cafe that served large pots of tea and hummingbird cake. We would while away the hours there doing the homework for the next class that we hadn’t done during the previous week. Such lovely memories! I’ll definitely try this version!
Lorelle
Hi Lorelle! Thanks for commenting. I love that food evokes such strong memories in us. I hope you enjoy it