Oct 3, 2012 15:44 Hummingbird Coffee Cake Hummingbird Coffee Cake Photo provided by Go Bold With ButterHummingbird Coffee Cake, a brunch-inspired take on the Southern classic, is flavored with bananas, coconut and pineapple, and topped with cream cheese glaze. Annie of Annie’s Eats Oct. 03, 2012 Comments Hummingbird Coffee Cake Serves 16. Recipe is by Annie, Annie’s Eats, and provided by Go Bold With Butter. For cake: 8 tbls. (1/2 cup or 1 stick) unsalted butter, at room temperature, plus more for preparing the pan 1 cup all-purpose flour, plus more for preparing the pan 1 cup whole-wheat flour 1 tsp. baking powder 1 tsp. baking soda 3/4 tsp. salt 1/2 tsp. ground cinnamon 1 cup sugar 2 large eggs 1 tsp. vanilla extract 1 tsp. coconut extract (optional) 1 cup low-fat plain Greek yogurt 2 mashed bananas (about a scant 1 cup) 2⁄3 cup shredded coconut 1 cup finely chopped pineapple For glaze: 2 ozs. cream cheese, softened 2 tbls. milk 1/2 tsp. vanilla extract 3/4 cup confectioners’ sugar, plus more as needed Garnish: 1⁄3 cup shredded coconut 1⁄3 cup coarsely chopped walnuts, macadamia nuts, or pecans 1. Preheat the oven to 350 degrees. Thoroughly butter a bundt pan. Coat the inside with flour, tapping out the excess. 2. In a small bowl, combine 1 cup all-purpose flour, 1 cup whole wheat flour, baking powder, baking soda, salt and cinnamon. Whisk to blend; set aside. 3. In the bowl of an electric mixer, combine the butter and sugar. Beat on medium-high speed until light and fluffy, about 2 to 3 minutes. Mix in the eggs one at a time, blending well after each addition. Blend in the vanilla and coconut extracts. Beat in the yogurt until well incorporated. 4. With the mixer on low speed, beat in half of the dry ingredients, mixing just until incorporated. Beat in the mashed bananas and then the remaining dry ingredients, again mixing just until incorporated. With a silicone spatula, gently fold in the coconut and chopped pineapple. 5. Transfer the batter to the prepared bundt pan and smooth into an even layer. Bake, rotating halfway through baking, until a toothpick inserted in the cake comes out clean, about 50 to 55 minutes. Let cool 20 to 30 minutes in the pan placed on a wire rack. Gently loosen the cake from the sides of the pan with a knife, and carefully turn out onto the cooling rack. Allow to cool completely. 6. To make the glaze, whisk together all ingredients in a small bowl. If the glaze is too thin, whisk in more confectioners’ sugar. If the glaze is too thick, whisk in additional milk 1 teaspoon at a time. Drizzle the glaze over the top of the cooled cake. Sprinkle with shredded coconut and chopped nuts for garnish. Let glaze set before slicing and serving.