Name: Hummingbird cake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 cup self-raising flour; 1 teaspoon ground cinnamon; 1/4 teaspoon bicarbonate of soda; 3/4 cup desiccated coconut; 3/4 cup chopped pecans; 2/3 cup dark brown sugar; 1/2 cup vegetable oil; 2 eggs, lightly beaten; 3/4 cup mashed banana; 440 gram can crushed pineapple, drained; toasted shaved coconut, to decorate; Cream cheese frosting; 125 gram cream cheese, softened; 20 gram butter, softened; 1 lemon, finely grated zest; 1 1/2 cup icing sugar

Hummingbird cake

From Southern America comes this delicious cake with pineapple and pecans.

Skip to Recipe

Makes 1

Prep

15M

Cook

50M

Total

1H 5M

Ingredients

1 cup self-raising flour

1 teaspoon ground cinnamon

1/4 teaspoon bicarbonate of soda

3/4 cup desiccated coconut

3/4 cup chopped pecans

2/3 cup dark brown sugar

1/2 cup vegetable oil

2 eggs, lightly beaten

3/4 cup mashed banana

440 gram can crushed pineapple, drained

toasted shaved coconut, to decorate

Cream cheese frosting

125 gram cream cheese, softened

20 gram butter, softened

1 lemon, finely grated zest

1 1/2 cup icing sugar

Method

1.Preheat oven to 180°C. Lightly grease a 20cm round cake pan. Line base and side with baking paper.

2.Sift flour, cinnamon and soda together into a large bowl. Stir in coconut, pecans and sugar. Mix well.

3.In a medium jug, whisk together oil and eggs. Blend into dry ingredients, stirring until smooth. Add banana and pineapple, stirring until well combined. Spoon into pan.

4.Bake for 45-50 minutes, or until skewer comes out clean. Cool in pan 10 minutes before transferring to a wire rack to cool completely.

5.To make frosting: in a bowl, beat cream cheese, butter and zest until light and fluffy. Slowly add icing sugar, until well combined. Spread icing over cake. Top with toasted coconut.

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