Hummingbird cake

Name: Hummingbird cake
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Ingredients: 300.00 gm self-raising flour; 1.25 gm bicarbonate of soda; 2.50 gm ground cinnamon; 28.05 gm desiccated coconut; 180.00 gm brown sugar; 82.50 ml pecans, chopped; 260.00 gm mashed banana; 2 eggs, lightly beaten; 115.00 gm vegetable oil; 440g can crushed pineapple, drained; 97.50 gm shredded coconut, toasted; 187.50 ml pecan halves, to decorate; 250g cream cheese, softened; 50g butter, softened; 300.00 gm icing sugar mixture

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Prep Time: 45 minutes

Cook Time: 45 minutes

Total: 90 minutes

Servings: 16

Author : Kim Coverdale

budget friendly american kid friendly

Instructions

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Step 1

Preheat oven to 180C/160C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line base and sides with 2 layers of baking paper.

Step 2

Sift flour, bicarb and cinnamon in a bowl. Stir in coconut, sugar and pecans. Make a well. Add banana, egg, oil and pineapple. Stir well to combine. Divide mixture evenly between prepared pans.

Step 3

Bake for 40 to 45 minutes or until a skewer inserted into centre of cakes comes out clean. Stand in pans for 5 minutes. Turn, top-side up, onto a wire rack lined with baking paper. Cool completely.

Step 4

Make Cream cheese frosting: Using an electric mixer, beat cream cheese and butter until light and fluffy. Gradually beat in icing sugar, 1 tablespoon at a time, until light and fluffy. Refrigerate for 2 minutes.

Step 5

Place 1 cake on serving plate. Spread top with 1/4 of the frosting. Place remaining cake on top. Spread remaining frosting over top and sides of cake. Press coconut around side of cake. Decorate top with pecan halves. Serve.

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