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Piece of bundt cake covered with cream cheese frosting on a plate.
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4.88 from 8 votes

Hummingbird Carrot Bundt Cake with Pineapple and Coconut

This Hummingbird Carrot Bundt Cake with Pineapple and Coconut is the perfect cross between a carrot cake and a hummingbird cake. It’s incredibly moist without being wet, perfectly spiced, and topped with a light and fluffy cream cheese frosting. A delicious addition to any party or potluck!
Prep Time20 mins
Cook Time1 hr
Frosting20 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 663kcal

Ingredients

Cake Ingredients

  • 2 cups flour
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • ½ teaspoon salt
  • 2 tsp cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon nutmeg
  • ¾ cup brown sugar
  • cup granulated sugar
  • cup neutral oil
  • 4 eggs
  • 2 cups carrots grated finely
  • 8 oz crushed pineapple drained
  • 1 cup pecans chopped
  • 1 cup shredded coconut
  • baking spray optional

Frosting Ingredients

  • 8 oz cream cheese softened
  • 4 oz butter softened
  • 4 cups powdered sugar
  • 2 teaspoon vanilla
  • 2-4 tablespoon heavy cream may use half-n-half or milk

Instructions

Cake Instructions

  • Preheat oven to 350°. Liberally grease and flour (or baking spray) bundt pan.
  • Combine dry ingredients (first 7) in a bowl and whisk together.
  • Combine sugars and liquid ingredients in large bowl and stir until thoroughly combined. Then add the dry ingredients and stir gently until just combined.
  • Add carrots, pineapple, coconut, and pecans. Stir gently until well combined.
  • Pour into prepared pan. Bake for 50-60 minutes until toothpick comes out clean.
  • Cool for 20 minutes in the pan. Flip out and continue to cool on baking rack.

Frosting Instructions

  • Whip cream cheese and butter together. Beat in powdered sugar and vanilla. Add milk or cream a tablespoon at a time until fluffy but still holding its shape.

Notes

Tips & Tricks
  • Whether using baking spray or your own grease/flour mixture be sure to coat the pan thoroughly and generously. 
  • Allow the cake to cool for a full 20 minutes before flipping it out. Then allow it to cool thoroughly before frosting. 
  • A secret to making any cake more moist is to refrigerate it overnight or freeze it. I highly recommend making this cake ahead to allow time for one of those options - it really does make a difference! 
  • Move the cake from the cooling rack to a cake plate using a cake lifter like this one. Makes moving cakes SO easy.
Make Ahead and Freezer Instructions
  • To freeze the cake, allow it to cool fully. Freeze completely then wrap the cake tightly in plastic wrap and foil. Freeze for 1-3 months. Before serving, unwrap the cake and place in a covered cake keeper. Allow the cake to thaw at room temperature for 5-8 hours on the counter or overnight in the refrigerator. 
  • Or you can make it 1-2 days ahead and refrigerate it. In this case, only frost the cake if you have an airtight cake carrier to store in the fridge. Otherwise, wrap the cake tightly with plastic wrap and frost it on the day of serving. 
It will last for several days in a cake carrier like this one. Be sure to store this cake in the refrigerator.

Nutrition

Calories: 663kcal | Carbohydrates: 76g | Protein: 5g | Fat: 39g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 404mg | Potassium: 183mg | Fiber: 2g | Sugar: 61g | Vitamin A: 3111IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg