Hummingbird Cake with Coconut Yogurt Icing

Hummingbird Cake

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Hummingbird Cake with Coconut Yogurt Icing


Units Scale
  • 1/4 cup coconut oil
  • 1/2 cup coconut sugar
  • 2 eggs (at room temperature)
  • 1 teaspoon vanilla
  • 1/2 cup spelt flour (or whole wheat flour)
  • 1/2 cup almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup finely diced pineapple
  • 3/4 cup mashed banana
  • 1/4 cup coconut flakes, toasted (optional)
  • 1/2 cup chopped toasted walnuts (any nut works!)
  • 1 jar of Culina coconut yogurt, heated for 1520 seconds to become runny
  • 1/41/3 cup powdered sugar


  1. Preheat the oven to 350 F and grease a loaf pan.
  2. In a medium-sized bowl whisk together the oil, sugar, eggs, and vanilla.
  3. Next stir in the flour, baking soda and powder, salt, cinnamon, and nutmeg until just combined.
  4. Lastly, fold in the banana, pineapple, nuts, and coconut.
  5. Pour into the greased pan and bake for 45-60 minutes or until a toothpick comes out without any batter when interested in the middle.
  6. Let the loaf cool completely before icing and let it sit in the fridge for at least 3-4 hours for the icing to set!

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