Hummingbird cake
INGREDIENTS
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2 cups self-raising flour
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1/2 teaspoon bicarbonate of soda
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1 teaspoon ground cinnamon
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1/3 cup desiccated coconut
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1 cup brown sugar
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1/3 cup pecans, chopped
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1 cup mashed banana
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2 eggs, lightly beaten
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1/2 cup vegetable oil
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440g can crushed pineapple, drained
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1 1/2 cups shredded coconut, toasted
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3/4 cup pecan halves, to decorate
CREAM CHEESE FROSTING
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250g cream cheese, softened
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50g butter, softened
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2 cups icing sugar mixture
EQUIPMENT
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2 x 6cm-deep, 20cm round cake pans, electric mixer
METHOD
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Step 1Preheat 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.
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Step 2Sift 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.
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Step 3Bake 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.
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Step 4Make 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.
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Step 5Place 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.