Ingredients
- 250g self-raising flour
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 50g desiccated coconut
- 270g brown sugar
- 440g can of crushed pineapple, drained
- 2 overripe bananas, mashed
- 2 eggs lightly beaten
- 1 cup unsalted butter, melted
Cream cheese icing
- 100g cream cheese
- 50 unsalted butter
- 1 tsp vanilla extract
- 225g (1.5 cups) icing sugar mixture
Hummingbird Cake
Method
Preheat oven to 170°C.
Grease and line the base of a round cake pan. Sift flour and spices into a large bowl. Add sugar, pineapple, coconut, banana, walnuts, eggs and melted butter. Stir to combine.
Spread into lined pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean.
Place on a rack and set aside to cool.
For the icing: place cheese, butter, vanilla extract and icing sugar in an electric mixer and beat until smooth. Spread on top of cooled cake.
Decorate and enjoy!
Tip: Decorate with glacé pineapple and shredded coconut!
Submitted byBelinda Jeffery
Tips and Tricks
While many fridges provide storage in the fridge door, this is in fact the warmest part of your fridge, as opening and closing alters the temperature. Eggs last longest when they’re in a stable cool environment, so best kept in the middle of your fridge.
To ripen bananas: store in a brown paper bag, and add an apple to speed ripening.
To slow ripening: store ripe or browning bananas in the fridge to keep them fresher, longer. The skin will darken and brown in the fridge, but this won’t affect the flesh. NOTE: do not store green, unripe bananas in the fridge as this will prevent them ripening even after removal from the fridge.
