Hummingbird Cake

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Hummingbird Cake

Hummingbird Cake

Ingredients

Serves 12

Cream cheese icing

  • 250 gram cream cheese, at room temperature
  • 100 gram butter, chopped, at room temperature
  • 1 1/2 cup icing sugar, sifted
  • 1 tablespoon pineapple juice
  • 1 teaspoon lemon zest, finely grated
  • 1 3/4 cup self-raising flour
  • 1 cup caster sugar
  • 1/2 cup desiccated coconut
  • 1/2 cup walnuts, finely chopped
  • 1 teaspoon bicarbonate of soda
  • 440 gram can crushed pineapple, drained
  • 2 large over-ripe bananas, mashed
  • 2 eggs, lightly whisked
  • 3/4 cup vegetable or sunflower oil
  • 1/2 quantity cream cheese icing
  • nuts, banana chips and/or flaked coconut, to decorate

Method

  1. Cream cheese icing
  2. Using an electric mixer, beat cream cheese and butter in a small bowl until light and creamy.
  3. Add half the sugar, juice and zest; beat until combined.
  4. Add remaining sugar; beat until light and fluffy.
  5. Cake
  6. Preheat oven to 180°C/160°C fan forced
  7. Grease and line the base and sides of a 21x10cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles
  8. Combine flour, sugar, coconut, walnuts and bicarbonate of soda in a large bowl
  9. Make a well at centre
  10. Combine pineapple, banana, egg and oil in a jug
  11. Add pineapple mixture to flour mixture; stir to combine
  12. Spoon into prepared pan; level surface
  13. Bake for 1 hour or until skewer inserted at centre comes out clean
  14. Cool in pan for 5 minutes
  15. Transfer to a wire rack to cool completely
  16. Transfer cake to serving plate
  17. Make Cream Cheese icing as recipe directs
  18. Spread icing over top of cooled cake
  19. Decorate with banana chips and flaked coconut
  20. Cut into slices
  21. Serve

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