Amazing Coconut Hummingbird Cake with Homemade Pineapple Jam Filling
A great variety of flavors that magically combine to make an incredible cake. But, you be the judge!
What are we baking up in the Mountaintop Kitchen today? Fluffy, moist, and packed with tropical flavors, this “semi-naked” Coconut Hummingbird Cake with Homemade Pineapple Jam Filling is a true showstopper. Ripe bananas, juicy pineapple, crunchy pecans, and shredded coconut come together with cinnamon and a hint of cardamom in a rich, spiced batter. Baked to golden perfection, then lightly frosted with a velvety vanilla pineapple-infused cream cheese frosting for that perfect semi-naked cake look. Topped with dried pineapple “flowers” and dollops of pineapple jam, it’s as stunning as it is delicious. —Stone
The Mountaintop Kitchen is located in Mexico, where placing a pineapple near a home’s entry symbolizes hospitality, warmth, and a welcoming spirit. This tradition likely stems from the broader symbolism of pineapples in Mesoamerican cultures, where they were seen as a sign of abundance and generosity. The fruit’s spiky exterior and sweet interior also metaphorically represent resilience and kindness. Over time, this practice may have been influenced by colonial-era customs and evolved into a modern gesture of goodwill, inviting guests into the home with open arms. 🍍
The Coconut Hummingbird Cake with Pineapple Jam Filling is a tropical twist on the beloved Southern classic. With its rich blend of ripe bananas, crushed pineapple, warm spices, and crunchy pecans, this cake is known for its incredibly moist texture and comforting flavor. Adding shredded coconut deepens the tropical notes, while a luscious pineapple jam filling enhances its natural sweetness with a tangy burst. Traditionally frosted with a velvety cream cheese frosting, this version keeps things light with a naked cake finish, letting every golden layer shine through.
Home bakers love Hummingbird Cake not just for its flavor but for its forgiving nature—it’s one of those bakes that stays moist for days and tastes even better the next day. If you’ve never made one, now’s the perfect time! The combination of coconut and pineapple jam makes every bite a taste of sunshine, no matter the season. So grab your mixing bowl, preheat your oven, and let’s bake a cake that’s as beautiful as it is delicious!
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Recipe
Amazing Coconut Hummingbird Cake with Pineapple Jam Filling
Yield: One 8” (20cm) layer cake (two layers)
Baking Time: 50 to 60+ minutes (test with toothpick in center of both sponges)
Oven Temperature: Conventional: 180°C (350°F) | Gas Mark 4 | Convection/Fan: 160°C (325°F)
For the Cake Sponges:
225ml (1 cup) coconut oil or neutral oil – Provides moisture and keeps the cake tender. Coconut oil adds a slight tropical flavor, while neutral oil keeps it classic.
300g (2 ½ cups) self-raising flour (add 1 tsp baking powder per 150g flour) – The base structure of the cake, with leavening already included for a light, airy texture.
½ teaspoon additional baking powder – Adds extra lift to ensure the cake rises properly.
½ teaspoon kosher or sea salt – Enhances flavor and balances the sweetness.
300g (1 ½ cups) sugar – Sweetens the cake while also helping to retain moisture for a soft crumb.
1 teaspoon ground cinnamon – Adds warmth and depth, complementing the fruit flavors.
½ teaspoon ground cardamom – Lends a subtle floral spice, enhancing the tropical notes.
2 very ripe bananas, mashed (about 200g or ¾ cup) – Provides natural sweetness, moisture, and a soft texture while helping bind the ingredients.
3 medium eggs, beaten (150g total) – Act as a binder, providing structure and richness.
150g (½ cup) pineapple chunks, from a can, drained and chopped (or crushed) – Infuses the cake with tropical flavor, sweetness, and extra moisture.
80g (¾ cup) pecans, finely chopped – Adds crunch and a nutty depth to contrast the soft cake texture.
40g (½ cup) shredded coconut – Enhances the tropical flavor while adding slight chewiness and texture.
For the Cream Cheese Frosting:
113g (½ cup) unsalted butter, softened – Adds richness and creates a smooth, creamy frosting.
226g (8 oz) full-fat block cream cheese, softened – The base of the frosting, providing tanginess and creaminess.
1 teaspoon vanilla extract OR 30g honey or pineapple syrup – Enhances flavor with a touch of warmth or natural fruit sweetness.
¼ teaspoon kosher or sea salt – Balances sweetness and enhances overall flavor.
700g (5¾ cups) powdered sugar (add more sugar as needed for consistency) – Sweetens and thickens the frosting, making it smooth and spreadable.
For the Pineapple Jam & Syrup
600g (3 cups) Pineapple chunks (¾ large pineapple)
½ Lemon, juice only
250g (1 cup) Water
420g (2 cups) Granulated sugar
For Decoration (Optional):
Edible flowers
Dried pineapple rings (made from pineapple used for jam)
Toasted shredded coconut
Pineapple jam dollops
Prepare the Pineapple “Flowers” and Jam (optional):
1. Watch the video(s):
The pineapple “flowers” and jam can be prepared the same day or a day in advance. Instructions are provided in the video tutorial above, or watch my short video here: Quick Pineapple Jam Recipe for Filling & Topping Cakes, Pastries, Toast, etc.
Prepare the Cake:
1. Preheat the oven:
Conventional: 180°C (350°F) | Gas Mark 4
Convection/Fan: 160°C (325°F)
Oil two 20cm (8”) loose-bottomed cake tins and line the bottoms with baking parchment.
2. Mix the dry ingredients:
In a large bowl, whisk together the self-raising flour, baking powder, salt, sugar, cinnamon, and cardamom.
3. Combine the wet ingredients:
In a separate bowl, mix the mashed bananas, eggs, and oil until smooth.
4. Bring it all together:
Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the pineapple, chopped pecans, and shredded coconut.
5. Bake:
Divide the batter evenly between the prepared tins.
Place them in the center of the oven and bake for 50 to 60+ minutes, or until a skewer inserted into the middle comes out clean.
Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
6. Prepare the Frosting:
Beat the butter and cream cheese in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
Add the vanilla extract, honey, pineapple syrup and salt and mix until combined.
Gradually add the powdered sugar, beating on low speed until incorporated, then increasing to medium speed until smooth and fluffy.
Chill frosting in refrigerator for about 15-30 minutes before assembling the cake.
7. Assemble the Cake (Semi-Naked Cake Style):
Place one cake layer on a serving plate and spread a thin, even layer of frosting over the top. Pipe a frosting dam around the out edge.
Fill with pineapple jam (reserve some for decorating the top later).
Place the second cake layer on top and apply another layer of frosting over the top and thinly on the sides. Use an offset spatula to smooth the frosting, scraping away excess to achieve a semi-transparent, “semi-naked” effect where the cake layers are still visible.
Decorate with dried pineapple “flowers,” edible flowers, or pineapple jam dollops, if using.
Storage:
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture.
Enjoy your beautifully rustic Naked Coconut Hummingbird Cake!
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe. The full list of our recommended kitchen equipment can be found here.
8” Cake tins (Choose light silver tins, not dark or black which may over-bake your delicate sponges.)
Duxtop Portable Induction Stovetop (This small appliance comes in handy when your main stovetop is occupied or you need to change location when cooking.)
Ateco Cake Decorating Turntable (This iconic turntable facilitates frosting and piping cakes.)
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Mesh strainers/sifters/sieves (Sifting dry ingredients is important.)
Stand mixer (This dough can be mixed by hand, but a stand mixer ensures consistency.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
Piping bags (I like the control that these medium-sized piping bags provide.)
Round piping tip set (This is a nice set for many applications.)
Sauce pan (This is a versatile pan that works on all cooktops.)
Parchment paper (Check Costco.)
Whisk (This is a standard for combining dry ingredients.)
Silicone spatula set (These are great at high temperatures.)
Wire cooling rack (Every kitchen needs at least two.)
Thanks for popping into the Mountaintop Kitchen today!
Here’s a written transcript for the jam, syrup, and “flowers” from the above 2 videos.
For the Pineapple Jam & Syrup
• 600g (3 cups) Pineapple chunks (¾ large pineapple)*
• ½ Lemon, juice only
• 250g (1 cup) Water
• 420g (2 cups) Granulated sugar
* Use remainder of pineapple to make dehydrated “flowers” (see below).
Pretty simple.
1. Chop pineapple, place in saucepan.
2. Add lemon juice, water & sugar.
3. Simmer on medium-low heat for about 1 hour or until a rich, golden color. Stir occasionally to prevent burning.
4. Remove from heat and drain syrup into a bowl.
5. Place drained, cooked pineapple in a food processor with half of drained syrup. Set aside the remainder of syrup for the frosting.
6. Pulse the pineapple mixture until jammy consistency. Don’t over mix or color will become pale.
7. Cool and fill cake.
For “flowers:”
1. Simply thinly slice the remainder of the pineapple, place on a rack and bake at 90C for a couple hours. Remove rings place into cupcake tin and bake another 30 minutes.
Another delicious baking venture!