Hummingbird Coffee Cake


About 5 years ago, I got the idea to make an angel food cake for the first time, even though I’m not a huge angel food cake fan. I also decided to try and add a raspberry ribbon in the center. And since I didn’t have an angel food cake/tube pan, I went to buy one. Only, the store didn’t have one, so I ended up with a bundt pan. (Probably) needless to say, that angel food cake did not turn out well.

And, I haven’t used the bundt pan since. Instead, it’s been taking up valuable kitchen cabinet real estate where more useful things, like tart pans, could go. I rarely have a reason to make coffee/breakfasty type cakes, and until recently I didn’t really have coworkers to bring baked goods to so I wouldn’t eat them all. It seemed like time to bust out the bundt pan.

I searched my google reader for bundt recipes I’d starred, and this one popped up. It was perfect because I had exactly 2 oz. of cream cheese left and it used shredded coconut—and half a bag of shredded coconut has been sitting in my freezer for an eternity. I had all the other ingredients except the pineapple, and I just used canned tidbits for that rather than fresh, which worked fine.

This cake is pretty awesome. It’s incredibly moist, both from the yogurt and the mashed banana. Coconut and pineapple pair beautifully together (hello, piña coladas) and cream cheese frosting should be its own food group. One thing I did sort of fail at, though, was bringing baked goods to my coworkers. This cake was just too good to share, so Tom and I have been eating a piece of it for breakfast every morning. Hey, if the word “coffee” is in the title, that means cake is totally acceptable for breakfast consumption.


Hummingbird Coffee Cake