Hummingbird Cake

Hummingbird Cake

Hummingbird cake Southern style. Made with an old recipe! Traditional & special, it’s one of those recipes that you make on special occasions!

Hummingbird Cake

The Fall 2013 issue of the Grand Strand Magazine is called the ‘Food & Wine’ special edition.  I’m featured as the Grand Strand personality (it’s a cool article!), and there were local female chefs featured, amazing gals, as well as some of the best dessert recipes I’ve ever seen.  

Hummingbird Cake Recipe Easy

Some had recipes, others did not. Top secret!  One captured my attention for several reasons. I had all the ingredients, I love this kind of dense, nutty, fallish cake, and I love the spices in it!

What is Hummingbird Cake

Now what is a ‘Hummingbird Cake’ you might ask. Well, there is a little history and background to it, and you might want to enlighten yourself. Continue reading Continue reading!

Easy Hummingbird Cake

 This Hummingbird Cake recipe is from Capt. Juel’s Hurricane Restaurant in Myrtle Beach, SC. It’s Miss Dana’s recipe, and she’s both the bartender and the baker there. She’s been making it for a long time!  

How to Make Hummingbird Cake

Captain Juel’s is one of those old-time restaurants that have lived through not only many hurricanes but lots of chain and big box eateries. You just know they’re doing something right!  Miss Dana makes her version into an actual ‘cake’, but I used different baking implements.

Moist Hummingbird Cake

She also does a pretty traditional cream cheese icing for it.  I chose not to. I also reduced the amount of sugar by one cup and used a combo of sugars. One cup white and one cup coconut sugar. It was just like I like it, not too sweet, but I know I’m eating a sweet! Plus, I substituted coconut oil for canola. 

Hummingbird Cake

Hummingbird Cake

Hummingbird Cake

Yield: Makes One Cake


  • Preheat oven to 350
  • 4 1/2 cups all-purpose flour, sifted
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 2 cups sugar, coconut and regular or just coconut
  • 1 1/2 tsp. Saigon cinnamon
  • 1 1/2 tsp. nutmeg
  • 6 eggs, beaten
  • 1 1/2 cups coconut oil
  • 2 tsp. vanilla extract
  • 1 1/2 cups walnuts, chopped
  • 1 (6 oz.) fresh coconut, thawed 
  • 3 large ripe bananas, mashed
  • 1 can (15 oz.) drained crushed Dole pineapple


  1. Grease and flour three 9 inch cake pans. I used a bread loaf pan, mini-muffin pan, and a 9" tart pan.
  2. Add all ingredients in a large bowl, one at a time, and stirring well as each ingredient is added.  
  3. Bake (three cake pans of batter) at 350 for about 25 to 30 minutes, or until a toothpick comes out clean. {NOTE:  since I used different types of pans, each had a different cooking time.)  
  4. The bread pan took the longest at about 55-60 minutes.  When the top got golden brown, I put a piece of foil loosely on top and continued to bake until done.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

Hummingbird Cake





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  1. Man…this brings backfun memories ! Your recipeis so much fresher and zi am gonna tryit ! You need a lunch counter at GCM just for Ally treats ! xxoo

    1. Maybe someday, somehow, Lori, we could do a GCM stool and some good eats…we’d be like soooooooooooo happy! Maybe we’d buy some goldfish!! xoxo

  2. Ally, this sounds delicious! I love the combination of all those ingredients. It has to be so moist and delicious!

    1. Oh, it was/is, Chris! And, I didn’t choose to do the cream cheese icing…plenty sweet and good without!! thanks, honeybunch! 🙂

  3. You eliminated one cup of sugar – so glad you did, I don’t like my sweets too sweet either. I know Hummingbird Cake’s are popular in the South, but I don’t think I’ve ever had one, but I may have to try this recipe since it includes pineapple & coconut 🙂

    1. Got aaahhhhmazing reviews on this, Priscilla, so I think you’ll like…I also did NOT use the butter/powdered sugar icing…way too sweet for my tasting…and omitting ! cup of sugar, no problem! The pineapple and coconut were sweet enough! 🙂

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