Hummingbird Cake
Prep time
Cook time
Total time
This is a delightful mixture of cake, banana, coconut and pineapple and coated in cream cheese icing with some cinnamon in it, walnuts and toasted coconut.
Author: Maureen
Recipe type: Dessert
Cuisine: American
Serves: 10
Ingredients
- 450grams can crushed pineapple in syrup
- 150grams (1 cup) plain flour
- 75grama (½ cup) self-raising flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 200grams (1 cup firmly packed) brown sugar
- 45grams (½ cup) desiccated coconut
- 460grams (approximately 2 large) overripe bananas, mashed
- 2 eggs, beaten lightly
- 180ml (¾ cup) vegetable oil
Cream Cheese Frosting
- 250 grams (8 oz) cream cheese, room temperature
- 4 tablespoons unsalted butter
- ½ tablespoon vanilla
- 2 cups confectioners' sugar (sifted)
- ¼ teaspoon cinnamon
- 1 cup walnuts, chopped
- ½ cup shredded coconut, lightly toasted
Instructions
- Grease and line two 9-inch cake tins with baking paper
- Drain pineapple over medium bowl, pressing with spoon to extract as much syrup as possible Reserve ¼ cup (60ml) syrup.
- Sift flours, soda, spices and sugar into large bowl.
- Using wooden spoon, stir in reserved syrup, coconut, banana, egg and oil, then pour into prepared baking pans.
- Bake layers for 40 minutes until golden brown and bounces back when you touch.
- Cool for 5 minutes then turn onto wire rack with cake top-side up to cool.
Cream Cheese Frosting
- Using an electric mixer on medium speed, beat cream cheese, butter and vanilla until light and fluffy.
- Reduce speed and gradually add icing/ confectioners' sugar and cinnamon.
- Spread frosting between cake layers and on the top and side.
- Sprinkle side with walnuts and the top with toasted coconut.
Notes
Cake will keep up to 3 days in an airtight container in the refrigerator. Frosted or unfrosted, the cake can be frozen for up to 3 months.
Recipe by Orgasmic Chef at https://orgasmicchef.com/hummingbird-cake/