Hummingbird Cake

Preheat oven to 180°C bake / 160°C fan bake. Grease a high-sided 20cm round cake tin and line with baking paper. Sift the Edmonds Self Raising Flour, Edmonds Baking Soda and mixed spice into a large bowl. Stir in the Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar and coconut. In a separate bowl, whisk the eggs, coconut cream and oil together. Add to the flour mixture along with the banana and pineapple. Gently fold in until well combined. Spoon mixture into prepared tin and bake for 50-60 minutes, or until cake feels firm to touch and a skewer inserted into the centre comes out clean. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely. CREAM CHEESE ICING Beat all ingredients (except coconut) with an electric mixer until pale and fluffy. Spread over cake and sprinkle with coconut.