Hummingbird cake

From Southern America comes this delicious cake with pineapple and pecans.

  • 15 mins preparation
  • 50 mins cooking
  • Makes 1
  • Print


Hummingbird cake
  • 1 cup self-raising flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon bicarbonate of soda
  • 3/4 cup desiccated coconut
  • 3/4 cup chopped pecans
  • 2/3 cup dark brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs, lightly beaten
  • 3/4 cup mashed banana
  • 440 gram can crushed pineapple, drained
  • toasted shaved coconut, to decorate
Cream cheese frosting
  • 125 gram cream cheese, softened
  • 20 gram butter, softened
  • 1 lemon, finely grated zest
  • 1 1/2 cup icing sugar


Hummingbird cake
  • 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.

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