Does Hummingbird Cake Have Coconut?

Yes, hummingbird cake traditionally contains coconut, but it is not a dominant flavor. The classic Southern recipe, which first appeared in a 1978 issue of Southern Living magazine, includes shredded coconut alongside mashed ripe bananas, crushed pineapple, and chopped pecans. The coconut adds texture and a subtle nutty sweetness, but the cake’s signature taste comes from the banana and pineapple.

What Is Hummingbird Cake?

Hummingbird cake is a moist, dense, spice-laced layer cake popular in the American South. It is typically made with all-purpose flour, sugar, eggs, vegetable oil, mashed bananas, crushed pineapple (with its juice), shredded sweetened coconut, and chopped pecans. The batter is often spiced with cinnamon and sometimes nutmeg or allspice. It is almost always frosted with a cream cheese frosting, which balances the cake’s sweetness with a tangy finish.

The cake’s name is said to come from the idea that it is so sweet it attracts hummingbirds, though the exact origin of the name is disputed. The recipe was submitted by a reader to Southern Living and quickly became one of the magazine’s most requested recipes. It is now a staple at Southern gatherings, Easter brunches, and summer cookouts.

Why Coconut Is in the Recipe

Coconut serves three purposes in hummingbird cake:

Texture: Shredded coconut adds a slight chewiness and a bit of crunch, contrasting with the soft, moist crumb.
Flavor: Sweetened shredded coconut contributes a mild, nutty sweetness that complements banana and pineapple without overpowering them.
Moisture: Coconut holds moisture, helping the cake stay tender for several days.

In the original Southern Living recipe, the coconut is folded into the batter rather than sprinkled on top. This means every slice has small flecks of coconut throughout. The amount is usually modest—about 1 cup (85 g) of shredded coconut for a three-layer cake—so it is not a coconut-forward dessert like a coconut cream cake.

How to Choose Coconut for Hummingbird Cake

Most recipes call for sweetened shredded coconut, which is widely available in the baking aisle. Unsweetened shredded or flaked coconut can be used, but it will reduce the cake’s sweetness and may make the crumb slightly drier. If you only have unsweetened, you can add an extra tablespoon (15 g) of sugar to the batter to compensate.

For a finer texture, use desiccated coconut (finely ground, often unsweetened). It blends more seamlessly into the batter but offers less chew. Fresh coconut, if you have it, can be grated and used, but it must be finely shredded and may release more moisture, so reduce the pineapple juice slightly.

Common Variations and Substitutions

Hummingbird cake is adaptable, and many bakers tweak the classic formula:

No coconut: Some people omit coconut due to allergy or preference. The cake will still work, but it will be slightly less moist and have a simpler flavor. Add an extra 1/2 cup (60 g) of chopped pecans to replace the texture.
Nuts: Pecans are traditional, but walnuts or macadamia nuts work well. Toast them first for deeper flavor.
Pineapple: Use crushed pineapple in juice, not syrup, to control sweetness. If you use fresh pineapple, crush it and drain some juice—fresh pineapple has more liquid than canned.
Spices: Cinnamon is standard; add 1/4 teaspoon of nutmeg or allspice for warmth.
Frosting: Cream cheese frosting is classic, but a simple vanilla buttercream or a browned butter frosting also pairs well.

If you are making a vegan version, replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a plant-based cream cheese for the frosting. The cake will be slightly denser but still moist.

How to Make Hummingbird Cake (Step-by-Step)

Here is a standard method for a three-layer hummingbird cake:

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch (23 cm) round cake pans.
In a large bowl, whisk together 3 cups (375 g) all-purpose flour, 2 cups (400 g) granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
In another bowl, beat 3 large eggs, then add 1 cup (240 ml) vegetable oil and 1 tablespoon vanilla extract. Stir in 2 cups (about 4 medium) mashed ripe bananas, 1 can (8 oz / 227 g) crushed pineapple with juice, and 1 cup (85 g) sweetened shredded coconut.
Fold the wet mixture into the dry ingredients until just combined. Fold in 1 cup (120 g) chopped pecans.
Divide the batter evenly among the pans. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. The internal temperature should read about 200°F (93°C) for a fully baked cake (not a USDA minimum—this is a texture check).
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Frost with cream cheese frosting: beat 8 oz (226 g) softened cream cheese, 1/2 cup (115 g) unsalted butter, 4 cups (480 g) powdered sugar, and 1 teaspoon vanilla until smooth.

This recipe yields a 3-layer cake that serves 12–16 people. Store frosted cake in the refrigerator for up to 4 days; bring to room temperature before serving.

Common Problems and How to Avoid Them

Soggy bottom: If you use too much pineapple juice, the cake can become dense and wet. Drain the pineapple slightly, reserving the juice, and only add back a little if the batter seems too thick.
Burnt edges, raw center: This happens when the oven is too hot or the pans are too full. Use the correct pan size and check for doneness early.
Cake sticks to pan: Grease and flour the pans thoroughly, or use parchment paper rounds.
Frosting slides off: The cake must be completely cool. Chill the layers for 30 minutes before frosting.
Too sweet: Use unsweetened coconut and reduce the sugar in the frosting to 3 cups (360 g) if you prefer a tangier finish.

Frequently Asked Questions

Can I make hummingbird cake without coconut?
Yes. Omit the coconut and add an extra 1/2 cup (60 g) of chopped nuts or 1/4 cup (30 g) of all-purpose flour to maintain structure. The cake will be slightly less moist but still delicious.

Is hummingbird cake the same as carrot cake?
No. Both are spiced, moist cakes with cream cheese frosting, but carrot cake uses grated carrots and often raisins or walnuts, while hummingbird cake uses banana, pineapple, and coconut. The flavor profiles are distinctly different.

Why is it called hummingbird cake?
The name is thought to come from the cake being so sweet that it could attract hummingbirds. The exact origin is disputed, but the recipe became famous after being published in Southern Living in 1978.

Can I use fresh pineapple instead of canned?
Yes, but fresh pineapple is more acidic and has more liquid. Crush it finely and drain off excess juice. You may need to reduce the liquid in the recipe by a few tablespoons.

How long does hummingbird cake last?
Frosted cake keeps in the refrigerator for 3–4 days. Unfrosted layers can be wrapped tightly and frozen for up to 3 months. Thaw in the refrigerator overnight.

Can I make this as a sheet cake?
Yes. Bake the batter in a 9×13-inch (23×33 cm) pan for 40–45 minutes, or until a toothpick comes out clean. Adjust frosting amount to about 1.5 times the recipe if you like a thick layer.

Storage and Food Safety

Because hummingbird cake contains cream cheese frosting, it must be refrigerated. Leave it at room temperature for no more than 2 hours total (including serving time). Store covered in the refrigerator for up to 4 days. For longer storage, freeze unfrosted layers wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before frosting. Do not leave the cake out overnight.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).