Hummingbird Cake with Italian 00 Flour & Coconut Oil

I made this hummingbird cake for my best friend’s birthday, and while I wanted to stay true to everything that makes a traditional hummingbird cake so good – ripe banana, pineapple, warm cinnamon, toasted pecans and, of course, cream cheese frosting – I made a couple of swaps to better reflect the ingredients I typically keep in my kitchen.

Instead of traditional all-purpose flour, I used Italian 00 flour, and rather than using vegetable or canola oil, I opted for unrefined coconut oil.

The result was an incredibly moist, tender cake with just the right amount of sweetness, a little texture from toasted pecans, and that classic combination of banana, pineapple and warm spice that makes hummingbird cake so good.

And yes, we’re still using sugar and we’re still covering it in cream cheese frosting.

Because part of having a healthy relationship with food is recognizing that not every recipe needs to be optimized into a “healthy” version of itself.

Sometimes I simply want to make the real thing using ingredients I feel good about.

Why Italian 00 Flour?

If you’ve followed my recipes for a while, you know I love baking with Italian 00 flour.

“00” refers to how finely the flour is milled. It has an incredibly fine, almost powdery texture that can create a beautifully soft and delicate crumb in baked goods.

For this cake, I used 330 grams of 00 flour and was careful not to overmix the batter. That combination gave me exactly what I wanted: enough structure to hold all of the banana, pineapple and pecans while keeping the finished cake tender.

One important note: Different types and brands of 00 flour can have different protein contents, so they’re not necessarily interchangeable in every baking recipe. This recipe is based on the exact proportions that worked for this cake.

Why Coconut Oil Instead of Vegetable Oil?

Traditional hummingbird cake recipes commonly use a neutral vegetable oil, which helps give the cake its signature moist, tender texture.

For this version, I used unrefined, cold-pressed coconut oil instead.

I prefer cold-pressed coconut oil because it is minimally processed and retains more of its naturally occurring coconut flavor and aroma. In this cake, that subtle coconut flavor works beautifully with the banana, pineapple, warm spices and toasted pecans without overpowering them.

Because unrefined coconut oil is solid at cooler temperatures, melt it gently before using and allow it to cool slightly before combining it with the eggs. You want it fully liquid, but not hot.

It’s a simple swap that keeps the rich, moist texture you want in a hummingbird cake while using an oil I personally prefer to bake with.

The Secret Is Really Ripe Bananas

This is not the recipe for your perfectly yellow bananas.

You want the ugly ones.

The bananas covered in brown spots that are sitting on your counter looking like they need to be thrown away? Those are your cake bananas.

As bananas ripen, their starches break down into sugars. Very ripe bananas give this cake more natural sweetness, moisture and a deeper banana flavor.

And don’t drain your pineapple! The pineapple and its juice are both going into the batter and contribute significantly to the cake’s moisture.

Italian 00 Flour Hummingbird Cake

Prep time: 25 minutes
Bake time: 30-35 minutes
Yield: One 2-layer, 9-inch cake
Oven: 350°F / 175°C

For the Cake

• 2¾ cups (330 g) Italian 00 flour
• 2 cups (400 g) light brown sugar, packed
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 3 large eggs, room temperature
• ¾ cup (170 g) coconut oil, melted and slightly cooled
• 2 teaspoons pure vanilla extract
• 1 (8-ounce) can crushed pineapple, with the juice
• 2 very ripe bananas, mashed (about 1 cup)
• 1 cup pecans, toasted and chopped
• ½ cup unsweetened shredded coconut, optional

For the Cream Cheese Frosting

• 16 ounces full-fat cream cheese, softened
• 1 cup unsalted butter, softened
• 5–6 cups powdered sugar
• 2 teaspoons pure vanilla extract
• Pinch of fine sea salt

For decorating, you can also use additional toasted pecans and a light dusting of cinnamon or shredded coconut.

Instructions

1. Prepare your pans.

Preheat your oven to 350°F (175°C).

Grease two 9-inch round cake pans and line the bottoms with parchment paper.

If your pecans aren’t already toasted, spread them onto a baking sheet and toast for approximately 8-10 minutes, until fragrant. Let them cool before chopping.

2. Combine the dry ingredients.

In a large mixing bowl, whisk together the 00 flour, brown sugar, baking powder, baking soda, sea salt, cinnamon and nutmeg.

Set aside.

3. Combine the wet ingredients.

In a separate bowl, whisk together the eggs, melted and slightly cooled coconut oil, and vanilla.

Add the mashed bananas and the entire can of crushed pineapple – including the juice – and stir until combined.

4. Make the batter.

Pour the wet mixture into the dry ingredients.

Using a spatula, gently fold everything together until the batter is almost fully incorporated.

Add the toasted pecans and shredded coconut, if using, and continue folding just until no visible streaks of flour remain.

Don’t overmix the batter. Once everything is incorporated, you’re done.

5. Bake.

Divide the batter evenly between your prepared cake pans.

Bake for approximately 30-35 minutes, or until the centers spring back when lightly touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cakes to cool in their pans for about 15 minutes before carefully turning them onto a wire cooling rack.

Cool completely before frosting.

6. Make the cream cheese frosting.

Beat the softened butter until smooth and fluffy.

Add the softened cream cheese and mix until just combined and smooth.

Add the vanilla and a pinch of sea salt.

Gradually mix in the powdered sugar until you’ve reached your desired sweetness and consistency.

Try not to excessively beat cream cheese frosting once everything is combined. Overmixing can make it softer and more difficult to work with.

7. Assemble.

Once the cakes are completely cool, place your first layer onto a cake stand or serving plate.

Spread a generous layer of cream cheese frosting over the top.

Add your second cake layer and apply a thin crumb coat over the entire cake. Refrigerate for approximately 20 minutes to set.

Finish with your final layer of frosting.

Top with toasted pecans, a dusting of cinnamon or whatever decoration you’re feeling.

Then slice, serve and enjoy.

Tia’s Tips

Weigh the flour if you can. Because 00 flour is so finely milled, using a kitchen scale and measuring 330 grams will give you a more consistent result than measuring by volume.

Don’t drain the pineapple. We want that juice in the batter. It’s part of what makes hummingbird cake so wonderfully moist.

Use very ripe bananas. The darker and spottier, the better.

Let your coconut oil cool. You want it liquid but not hot when you add it to your eggs.

Don’t overbake it. Hummingbird cake is supposed to be exceptionally moist. Pull it when a tester has a few moist crumbs rather than waiting for the cake to become completely dry.

Make it ahead. This is one of those cakes that might actually be better the next day. Once the layers have cooled completely, you can wrap them tightly and assemble the cake the following day.

Storing Your Hummingbird Cake

Because of the cream cheese frosting, I recommend storing the finished cake covered in the refrigerator.

For the best texture and flavor, take your slice out of the refrigerator roughly 20–30 minutes before eating so the cake and frosting can soften slightly.

And if you somehow have leftover cream cheese frosting…save it.

I can confirm it makes a very good excuse to make homemade cinnamon rolls a few days later.