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Hummingbird slice
Hummingbird slice
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Transformed tropical cake into a decadent slice with creamy cheese frosting.
Ingredients:
  • 150.00 gm self-raising flour
  • 250.00 ml plain flour
  • 2.50 gm ground cinnamon
  • 225.00 gm brown sugar
  • 2.50 gm bicarbonate of soda
  • 41.25 gm moist coconut flakes, plus 2 tbsp extra toasted
  • 165.00 ml chopped pecans, plus 165.00 ml extra toasted
  • 260.00 gm mashed banana
  • 432g can crushed pineapple in juice, drained
  • 3 eggs, lightly beaten
  • 115.00 gm sunflower oil
  • 250g cream cheese, softened
  • 99.00 gm icing sugar
  • Coles salted caramel dessert sauce, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then prepare a 20cm x 30cm lamington pan by greasing and lining it.
  • Mix together the flours, cinnamon, brown sugar, bicarbonate of soda, coconut, and pecans in a large bowl. In a separate medium bowl, whisk together the banana, crushed pineapple, eggs, and oil. Combine the wet ingredients with the dry ingredients, stirring until just mixed.
  • Transfer the mixture into the prepared pan and bake for 30 minutes, or until a skewer inserted into the center comes out clean. Let it stand in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
  • Whip cream cheese with an electric mixer until fluffy in a small bowl. Gradually mix in icing sugar until smooth. Spread the icing on the slice, then sprinkle with extra coconut and pecans. Drizzle with sauce before serving.

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