Hummingbird cake

From Southern America comes this delicious cake with pineapple and pecans.
Hummingbird cake
1H 5M


Cream cheese frosting


1.Preheat oven to 180°C. Lightly grease a 20cm round cake pan. Line base and side with baking paper.
2.Sift flour, cinnamon and soda together into a large bowl. Stir in coconut, pecans and sugar. Mix well.
3.In a medium jug, whisk together oil and eggs. Blend into dry ingredients, stirring until smooth. Add banana and pineapple, stirring until well combined. Spoon into pan.
4.Bake for 45-50 minutes, or until skewer comes out clean. Cool in pan 10 minutes before transferring to a wire rack to cool completely.
5.To make frosting: in a bowl, beat cream cheese, butter and zest until light and fluffy. Slowly add icing sugar, until well combined. Spread icing over cake. Top with toasted coconut.

Related stories