Name: Hummingbird Cake recipe
Prep time: 45 min
Cook time: 90 min
Total time: 135 min
Yield: 6
Cuisine: american
Ingredients: 450g (crushed) canned pineapple; 1 cup plain flour; 1/2 cup self-raising flour; 1/2 tsp bicarbonate of soda; 1/2 tsp ground cinnamon; 1 cup brown sugar firmly packed; 1/2 cup desiccated coconut; 1 cup banana mashed ripe; 2 eggs lightly beaten; 3/4 cup vegetable oil; 50g butter, softened; 250g cream cheese softened; 2 tsp vanilla essence; 1 cup icing sugar

by oldsheila Last updated on 01/24/2023

A nice cake for any type of occasion. The kids won't leave this cake alone! - oldsheila

Ingredients

450g (crushed) canned pineapple
1 cup plain flour
1/2 cup self-raising flour
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1 cup brown sugar firmly packed
1/2 cup desiccated coconut
1 cup banana mashed ripe
2 eggs lightly beaten
3/4 cup vegetable oil

Cream cheese frosting

50g butter, softened
250g cream cheese softened
2 tsp vanilla essence
1 cup icing sugar

Method

Step 1

Grease a deep 23cm round cake pan and line base with baking paper.
Step 2

Drain pineapple in a fine sieve, pressing out as much syrup as possible, reserving ¼ cup syrup.
Step 3

Sift flours, soda and cinnamon in a large bowl. Stir in sugar and coconut. Make a well in the centre.
Step 4

Add combined bananas, eggs, oil, pineapple and reserved syrup. Mix until combined. Pour mixture into prepared pan.
Step 5

Cook at 180C for about 1 hour, or until cooked when tested with skewer.
Step 6

Cover with foil if top is over browning.
Step 7

Stand cake in pan for 5 minutes and turn out onto wire rack to cool.
Step 8

Cream cheese frosting: Beat butter, cream cheese and essence in a small bowl with electric mixer until light and fluffy.
Step 9

Gradually beat in icing sugar until smooth.
Step 10

Spread on top and sides of cake