This is not just another cake! 

​It's a tropical Hummingbird Cake filled with pineapple, coconut & banana paired with cream cheese frosting...and oh my...it's unbelievably good.

Best part is, it's crazy how easy it is to make...just one bowl and stir!

I know right! Sooo easy 😃

​This is the cake that once you make it, you will get multiple requests for it for the rest of your days...so proceed with caution.

HUMMINGBIRD CAKE

INGREDIENTS

• 275g plain flour
• 1 teaspoon baking powder
• ½ tsp bicarb
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• 1 x 450g tin crushed pineapple drained well, juice reserved (see below)
• 200g brown sugar
• 45g desiccated coconut
• 1 cup mashed, over ripe bananas
• 2 eggs, (100g cracked weight), lightly whisked
• 170g vegetable oil
• 125g reserved pineapple juice

METHOD

1. Preheat oven 170°c and line a 20cm (8”) cake tin.

​2. In a large bowl sift together the flour, baking powder, baking soda, cinnamon and ginger.

​3. Add the remaining ingredients and mix together using a large rubber spatula. Stir until evenly combined.​ Don't overbeat the mixture.

​4. Pour the mixture into the lined cake tin. Bake for 50 - 60 minutes or until a skewer comes out clean. This may take longer depending on your oven. The cake is finished baking when the top springs back when pressed gently and when a skewer inserted into the centre comes out with clean of with a few crumbs still clinging. 

​5. Once baked allow to cool for 10 minutes in the tin then carefully remove and allow to cool completely on a cooling rack before icing.

​​This cake rises high enough to be cut into two layers so you can fill with icing. To make cutting the cake into two layers easier, wrap the cooled cake in cling wrap and chill for an hour before cutting the cake into two layers.

​

CREAM CHEESE FROSTING

• ​125g softened butter
• 400g softened cream cheese
• 1 ½ tsp vanilla extract
• 900g icing sugar

1. Beat butter until creamy then scrape down the bowl.

​2. Add the cream cheese, vanilla and half the icing sugar. Beat for 3 mins then add the remaining icing sugar half a cup at a time and beat thoroughly until the icing sugar is dissolved.

​Note: This icing contains dairy so should be stored in the fridge for up to 3 days.

To assemble the cake:

1. Cut the cake into two even layers. 
2. Spread some of the icing over the entire surface of the cake then place the next layer on top. 
3. Spoon around 1 cup of icing into the centre on the top of the cake, then using a spatula or the back of a spoon, push the icing out from the centre to the outside so you don't pick up any crumbs as you push the icing around. 
4. Decorate with your favourite edible flowers.
5. Allow to come to room temperature slightly before serving. 

As this cake contains a high level of moistness from the fruit and the icing contains dairy, it should be stored in the refrigerator for up to 3 days. 

I hope you enjoy the recipe, and as always, I would love to know if you make this cake or if you have any questions over at [email protected]

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