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Home » sweet things » cakes » Coconut And Pineapple Banana Cake (Hummingbird Sheet Cake)

Coconut And Pineapple Banana Cake (Hummingbird Sheet Cake)

Posted Aug 25, 2020 | Updated Nov 23, 2022 by Helen | 74 Comments |

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A coconut and pineapple banana cake with a square piece cut out and with cream cheese frosting and walnuts on top - for Pinterest
A big square of coconut and pineapple banana cake with an easy cream cheese frosting for Pinterest

A light and summery cake with a cream cheese topping. Just put the dry ingredients in one bowl and the wet in another, then stir them all together and bake. You could say it’s a Hummingbird sheet cake. It tastes a bit like a carrot cake with a tropical twist!

Someone lifting up a big slice of pineapple, coconut and banana cake with cream cheese icing on top with a fish slice

THIS CAKE!!

There’s no shortage of banana cakes around here. In fact there’s quite the variety, from a peanut butter, banana and chocolate chip cake or mini air fryer banana bread for afternoon tea to healthy brownies with avocado and even a banana mug cake for two.

But this has to be my favourite (perhaps along with the pb, banana and choc chip cake!).

You could say this is a rather summery cake. But it goes down well any time of year and for any occasion.

A whole pineapple, coconut and banana cake with cream cheese icing and walnuts on top

Why I love it and you will too

I do love the ‘tropical theme’ going on with this cake. I also love:

  • It’s light without being dry (you can thank the oil and pineapple juice in it for that).
  • The flavours are all distinctly there but without being overpowering.
  • There’s a thick (it’s got to be thick!) layer of cream cheese frosting on the top. It tricks your mind into thinking you’re eating a carrot cake. And everyone loves carrot cake, right?
  • There’s a hint of spice in the cake batter – a bit of cinnamon, and a bit of ground ginger. Such a lovely compliment to all those tropical flavours.
  • It isn’t too naughty. While I wouldn’t exactly go as far as to say it’s ‘healthy’, there’s only three quarters of a cup of sugar in the whole cake. I use half olive oil and half vegetable oil instead of butter. I also use half wholemeal flour instead of all white (this works well, giving the cake a slightly nuttier flavour).
  • It’s quite tall. So it’s a great cake for feeding a small crowd!

Not too bad at all!

A close up of pineapple, coconut and banana cake on a chopping board with a big piece cut out of it - there\'s a brown tea cup in the background

About the ingredients

  • This cake contains oil and not butter, which always means it’s easier to make as there’s no creaming of butter and sugar.
  • I like to use a mixture of white flour and wholemeal. This not only makes for a healthier cake, it gives it a slightly nutty texture, too.
  • Use light or dark brown sugar. But only 3/4 cup, so not the naughtiest cake in the world!
  • The ‘magic’ of this cake is in the 2 whole bananas, the half cup of coconut and the whole can of pineapple in juice. Yum!
  • A teaspoon of cinnamon and a teapsoon of ginger give the cake a nice warming hint of spice.

How to make it

This is a very easy cake to make. It tastes like a much more complicated cake.

All you do is mix up the dry ingredients, mix up the wet ingredients, then stir the two together.

Bake for barely half an hour, then let cool completely before adding the icing.

How to make the cream cheese icing

You need just 2 ingredients for this: cream cheese and icing sugar (2 whole cups of it!).

Sprinkle crushed walnuts or another kind of nut over the top if you like.

How to serve it

A banana sheet cake like this is a pretty good cake for a small crowd. You can easily cut it into around 16 squares as it’s pretty tall.

It would be perfect for any kind of occasion: a baby shower, a summer BBQ, a birthday party (just add candles!), a pot luck, and many more.

More easy snack cake recipes

  • Addictive peanut butter cheerio bars
  • Lemon bakewell slices (a slice of English tradition!)
  • Sticky apple ginger cake bars (divine!)
  • No bowl chocolate pecan bars
  • Banana sheet cake with peanut butter fudge frosting
  • Rhubarb and ginger oat slices (healthy flapjacks!)
  • Or see all of my cakes!

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A piece of Hummingbird cake on a light blue plate with a fork

Coconut and pineapple banana cake (Hummingbird cake)

A carrot cake-style cake with a tropical twist! This coconut and pineapple banana cake is moist, light and both subtly and beautifully flavorsome. A perfect sharing cake for summer!
4.68 from 25 votes
Print Recipe Pin Recipe SaveSaved!
Prep Time 10 mins
Cook Time 25 mins
Cuisine banana bread, banana cake, coconut, hummingbird cake, pineapple
Servings (click to change) 9 – 16
Author Helen

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml

For the cake

  • 2 cups plain flour I used 1 cup wholemeal, 1 cup white
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ cup dessicated or flaked coconut
  • ½ teaspoon salt
  • 2 small to medium ripe bananas mashed
  • 2 large eggs whisked
  • ¾ cup dark or light brown sugar
  • ½ cup oil I used half light olive oil and half rape seed oil, but any is fine
  • 8 ounces pineapple with juice, (1 can) pineapple chopped into small pieces
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger

For the frosting

  • 4½ ounces cream cheese
  • 2 cups icing / powdered sugar
  • ½ cup crushed walnuts to decorate optional
Prevent your screen from going dark

Instructions
 

  • Pre-heat the oven to 180C / 355F and line a 8 – 9 inch square (or equivalent) baking pan with baking paper.
  • Combine the flour, baking powder, baking soda, coconut, and salt in a large bowl.
  • Mash the banana in another large bowl, then whisk in the eggs, sugar, oil, pineapple and juice, cinnamon and ginger.
  • Add the dry ingredients into the wet ingredients and stir until just combined (take care not to overmix).
  • Pour into the baking pan, then bake for 25 to 30 minutes until a skewer inserted into the centre of the cake comes out more or less clean.
  • Let cool in the pan for 10 minutes, then transfer to a cooling rack.
  • Beat the cream cheese with a hand-held whisk, then slowly whisk in the icing / powdered sugar until you have a thick frosting. Pile on top of the cake (nice and thick!) when the cake is completely cool.

Notes

How long the cake lasts: I find this cake is fine for at least 4 days. I’m afraid there’s never been any left after that to find out how much longer it would last!

Nutrition

Calories: 545kcalCarbohydrates: 78gProtein: 6gFat: 24gSaturated Fat: 5gCholesterol: 51mgSodium: 257mgPotassium: 301mgFiber: 2gSugar: 51gVitamin A: 275IUVitamin C: 4.8mgCalcium: 72mgIron: 2.2mg
Tried this recipe?Let me know if you liked it!

Comments

  1. Ngaere Farquhar says

    30 Nov 22 at 12:00 pm

    Hi Helen, I thought I would let you know I made this cake last night to take to my friend today for her birthday I used sugars more suitable for a diabetic as her husband is one and I am boarderline. so used monkfruit brown sugar and part monkfruit Icing sugar and ordinarary icing sugar with cream cheese icing. It was a lovely cake and not to sweet. I wondered if next time I might use crushed pineapple as that is what is usually in my cupboard. Really nice cake and definitely will make it make it again. I hope you and your family have a lovely trip to the UK and have a great holiday. Merry Xmas and Happy new year to you and your family. I hope to talk to my daughter who lived Boyou Western Australia on Xmas Eve as she is working Xmas day

    Reply
    • Helen says

      01 Dec 22 at 8:55 pm

      Hello Ngaere! This is so lovely to hear! I’m so happy you managed to adapt the cake to your friend’s needs, and it turned out well. Thank you so much for the good wishes. Merry Christmas to you and family, too!

      Reply
  2. Sherry Nuss says

    31 Jul 22 at 6:09 am

    I’m planning to make a 9X13 cake.
    It was mentioned. But the the recipe says to put in an 8” pan. So do I need to double the recipe for the 9X13?
    Can’t wait to make this.
    I have a recipe for Carrot Cake that everybody calls “ The Bomb Carrot Cake”..
    It’s made with Baby Food Carrots.

    Reply
    • Helen says

      31 Jul 22 at 12:29 pm

      Hello Sherry, I’m so happy you’re going to give this cake a go! I’m afraid I haven’t tried scaling it to fit that kind of pan, but here’s a helpful article to help you try it. I hope it turns out well and let me know how it goes! https://www.seriouseats.com/how-to-resize-cake-recipes-to-fit-any-pan

      Reply
  3. Laura Kahn says

    25 Nov 21 at 7:29 am

    2 stars
    I read the recipe three times to see if I did something wrong, but I didn’t. And the cake is very blah. No deliciousness just surprisingly plain and a little dry.

    Reply
    • Helen says

      25 Nov 21 at 9:39 am

      Sorry to hear this, Laura! This cake usually gets great reviews so it just might not be for you. You could try again and bake for a little less time since every oven is different. Otherwise, thanks for the feedback all the same 🙂

      Reply
  4. Jo in MI says

    20 Aug 21 at 4:39 am

    5 stars
    Thumbs up recipe that I used as the base to use up some fresh cut pineapple, mango and plantain bananas I had that need to be used. The later 2 fruits were on the overripe side.
    I figured since others mentioned using various other produce items (ie. Carrots, apples, zucchini, etc.), why not! I did measure out the amount of fruits to reflect the amounts listed in the recipe. and added the walnuts into the batter, like my favorite carrot cake-like cakes have in them. Followed the remained of the recipe as written.
    With being empty nesters, I’ve gone to baking in cupcake size. Easier to serve and I freeze the majority for later, 15 minute thaw and serve for ourselves or guests.
    I used my trusted and favorite cream cheese frosting recipe that reduces the overly sugary taste and texture. The couple added ingredients are butter and vanilla. I use a 4 to 1 ratio of cream cheese to butter so to the 4 oz. of cream cheese I added 1 oz. of softened butter plus half teaspoon of vanilla. The added butter required about half cup more confectioners sugar.
    It made 18 nice sized cupcakes that were baked for 20 minutes.
    Very yummy and I’m calling the cupcakes, “Tropical Island Cupcakes”
    Blessings to all!

    Reply
    • Helen says

      20 Aug 21 at 11:43 am

      Hello and thank you so much for the detailed feedback! I love that you’ve already made this recipe your own. You sound like an experienced baker who knows exactly what they’re doing, but I think you did a great job here! I tend to go for lower sugar these days whenever I can, so I like the sound of your cream cheese frosting. Tropical island cupcakes is a perfect name for these! Blessings to you too, and I hope you have a great weekend.

      Reply
      • Jo in MI says

        20 Aug 21 at 10:14 pm

        Thank you Helen, I do enjoy time in the kitchen cooking and baking.
        I neglected to mention that I did reduce the sugar to half a cup.
        I figured with all the sweet fruits in the recipe and frosting, reducing the sugar wouldn’t be noticed and it wasn’t… they tasted just as I’d hoped.

      • Helen says

        23 Aug 21 at 10:09 am

        That’s so helpful to know, Jo – these days I add as little sugar to my recipes as I can get away with. This recipe is one of my older ones but it’s really useful to hear that reducing the sugar works well. Thank you!

  5. Sanita says

    30 May 21 at 5:10 am

    5 stars
    Wow! Cake was delicious. So easy to make, from mixing to baking. Thank you so much💗

    Reply
    • Helen says

      31 May 21 at 2:16 pm

      Hello Sanita! Yes, it’s a good one, isn’t it? One of my favourite cakes, especially as summer approaches. So glad you enjoyed it! 🙂

      Reply
  6. Rachelle Paquette says

    02 Dec 20 at 1:28 am

    5 stars
    Absolutely amazing recipe – thanks for sharing! Much less sugar than the majority of Hummingbird cake recipes, and still plenty, especially with the frosting. Saved to my Favorites.

    Reply
    • Helen says

      03 Dec 20 at 8:53 am

      Hi Rachelle! I”m so glad you enjoyed it! These days I always try to use the least amount of refined sugar possible in my cakes. You’re right – this doesn’t need more with the sweet frosting. Thank you so much for the feedback! In fact, you’ve made me want to make this again myself soon 😉

      Reply
  7. Quentin says

    31 Aug 20 at 6:25 pm

    4 stars
    Liked the cake a lot. The cream cheese base icing works very well with the cake. It is a big cake so split the butter into 2 cake pans and sill baked it for 35 min.

    If u exchainge the benana with a finly grated carrot u can make a delicious carrot cake.

    Reply
    • Helen says

      01 Sep 20 at 9:32 am

      Hello Quentin! Thanks for the feedback. You’re right it’s a big cake – great for feeding a crowd, or as you say splitting into two. Good to know the cook time was the same. I love your idea of making this into a carrot cake. Actually I think finely grated zucchini and/or apple would work too. You’re making me want to do some experimenting now!

      Reply
  8. Melisse says

    21 Jun 20 at 2:12 pm

    That’s a big cake. Setting the timer for an hour. No way will it be cooked in 1/2 hour. Got it in an 8″ tin.

    Reply
    • Helen says

      21 Jun 20 at 4:53 pm

      Hi Melisse! How did it turn out? My cake is always cooked within 35 minutes 😉

      Reply
      • Antonia says

        23 Jan 22 at 4:43 pm

        5 stars
        Hi
        I made this cake yesterday for the first time and because I havej a fan oven I cooked it at 20c less as the advert says only 180c and that’s for a normal oven but I ended up throwing the cake away as it was soggy in the middle

      • Helen says

        24 Jan 22 at 3:18 pm

        Thanks for the feedback! Yes, definitely cook at the stated temperature, not lower. I’ll add a note to the recipe! 🙂

  9. Steven says

    31 May 20 at 11:21 pm

    5 stars
    Super yum! Love the tropical flair. My daughters are in love with anything pink right now (2 and 4 years old) so I added a strawberry purée reduction to the batter. Made the cake a great pink color and the flavor went really well with the banana. Also, didn’t have any coconut on hand so I used coconut oil and though it wasn’t pronounced at least some of the coconut flavor was in the cake. Did a whipped buttercream frosting made with coconut milk to compensate and wow, the flavors were spot on. Can’t wait to experiment with this one…next time trying a mango/papaya purée in the frosting for a super tropical extravaganza. Thanks!

    Reply
    • Helen says

      01 Jun 20 at 5:50 pm

      Hi Steven, thank you so much for your detailed review and rating. I love that you experimented by adding strawberry puree – it’s really helpful to hear that it worked. I bet mango would go brilliantly.

      Reply
  10. Dai says

    29 May 20 at 10:35 am

    This cake is amazing!!!

    I made just a few adjustments, but I loved it!!!!

    I added a bit more of sugar, the juice of half a lemon and I made a lemon, ginger and sugar glaze for the top.

    thanks =)

    Reply
    • Helen says

      30 May 20 at 9:22 am

      Hi Dai! Oh yes, this cake is a winner, isn’t it? I love it too. I love that you made a yummy glaze for it. I bet it was even more heavenly than it is anyway! Thanks so much for reporting back!

      Reply
  11. Sadie says

    05 Aug 18 at 1:14 am

    5 stars
    It’s in the oven now, really excited to try it! I went a bit rogue adding chopped hazelnuts and a bit of nutmeg as I had no ground ginger. Wish me luck 🙂

    Reply
    • Helen says

      05 Aug 18 at 11:28 am

      Ooh you devil, you! I think the nutmeg will go great. Hope it turned out well! 🙂

      Reply
  12. Jess says

    30 Mar 18 at 12:52 am

    Is this cake still sweet? Could I reduce the sugar further? I don’t have a very sweet tooth

    Reply
    • Helen says

      03 Apr 18 at 12:17 pm

      Hi Jess! It is sweet but not overly so. You could definitely go ahead and reduce the sugar a bit more. I haven’t tried it with even less sugar but I think the recipe would still work out fine and the cake would still taste delicious.
      Pop back and let me know how you get on if you remember!

      Reply
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