Hummingbird Cake
This delightful hummingbird cake with tropical notes of pineapple and banana is just so dreamy and delicious. I love the tanginess of the cream cheese frosting complementing a spiced cake with the crunch of toasted pecans; basically it has everything!
Ingredients
- 375 g self-raising flour sifted
- 2 teaspoons ground cinnamon
- 375 g brown sugar
- 75 g desiccated coconut
- 100 g walnuts finely chopped
- 660 g crushed pineapple well drained
- 3 very ripe bananas mashed
- 3 eggs
- 300 ml vegetable oil
- Cream Cheese Icing
- 100 g cream cheese at room temperature
- 50 g unsalted butter softened
- 225 g icing sugar sifted
- 1 teaspoon vanilla paste or seeds from a vanilla bean.
Instructions
- 1 teaspoon vanilla paste or seeds from a vanilla bean.
- Preheat the oven to 180C. Grease and line a large slab pan (approximately 30cm x 20cm x 5cm).
- In a large bowl, combine flour and cinnamon. Add the sugar, coconut, walnuts, pineapple, banana, eggs and oil and give it a really good mix.
- Spread the mixture into the prepared cake tin and bake for approximately 50 minutes, or until a skewer inserted in the middle of the cake comes out clean. The cake should spring back when lightly pressed in the middle (if the cake ends up browning too quickly during cooking, cover with foil).
- Allow the cake to stand in the tin for 10 minutes. Invert onto a cooling rack and let it cool completely.
- For the icing, combine the cream cheese, butter, icing and vanilla using a hand-held mixer or freestanding mixer. Beat until smooth. Spread on top of the cooled cake.