Hummingbird cakes

Moist tropical cakes.
HUMMINGBIRD CAKESAustralian Women's Weekly
3 cakes (serve 4 each)

Delightfully moist tropical flavoured cakes feature pineapple, banana and coconut and topped with a tangy cream cheese frosting.

Looking for a hummingbird loaf cake or more cakes for morning tea?


Cream cheese frosting


1.Preheat oven to 160°C/325°F. Grease three 8cm x 16cm loaf cake pans; line base and long sides with baking paper, extending the paper 5cm over the sides.
2.Sift flours, soda, spices and sugar in a large bowl. Stir in desiccated coconut, pineapple, mashed banana, egg and oil until combined. Divide mixture evenly among loaf pans; place on an oven tray.
3.Bake cakes for 45 minutes or until a skewer inserted into the centre comes out clean. Cool in pans.
4.Meanwhile, make cream cheese frosting. Beat butter, cream cheese and vanillain a small bowl with electric mixer until light and fluffy. Gradually beatin sifted icing sugar.
5.Spread cakes with frosting and top with shredded coconut.

You will need two large (460g) overripe bananas for this recipe.

Rectangular foil storage containers (8cm x 16cm, base measurement 2-cup capacity) are recommended to bake these cakes. Suitable to freeze. Not suitable to microwave.


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