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Hummingbird cake
Hummingbird cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Moist banana and pineapple cake with cream cheese frosting for the perfect pairing of flavors.
Ingredients:
  • 300.00 gm self-raising flour
  • 1.25 gm bicarbonate of soda
  • 1.25 gm ground cinnamon
  • 180.00 gm brown sugar
  • 42.50 gm desiccated coconut
  • 125.00 ml pecan nuts, chopped
  • 2 eggs, lightly beaten
  • 260.00 gm mashed banana (you will need 2 large, ripe bananas)
  • 172.50 gm sunflower oil or canola oil
  • 450g can crushed pineapple in natural juice, well drained
  • 60g butter, chopped
  • 125g light spreadable cream cheese
  • 2.20 gm vanilla essence
  • 225.00 gm pure icing sugar, sifted
  • Toasted shredded coconut or chopped pecan nuts
Instructions:
  • Preheat the oven to 180C and prepare a 22cm springform cake pan by greasing and lining the base with parchment paper.
  • In a large bowl, sift together flour, bicarbonate of soda, and cinnamon. Add sugar, coconut, and pecans, then stir until well combined.
  • In a large jug, mix together eggs, banana, and oil. Add this egg mixture and pineapple to the flour mixture. Gently stir with a large metal spoon until combined. Pour the batter into a pan. Bake for 45 to 50 minutes or until a skewer comes out clean when inserted into the center. Allow the cake to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely after releasing the sides.
  • Create a luscious cream cheese icing by blending butter, cream cheese, vanilla, and icing sugar with an electric mixer until velvety smooth.
  • Frost the cake with icing, sprinkle toasted coconut on top, slice, and enjoy.

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