Hummingbird Coffee Cake - Everyday Annie

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!

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

Directions

01
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.
02
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.
03
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.