Hummingbird cakes

Moist tropical cakes.

  • 1 hr preparation
  • Serves 12, Makes 3 cakes (serve 4 each)
  • Print
Delightfully moist tropical flavoured cakes feature pineapple, banana and coconut and topped with a tangy cream cheese frosting.


Hummingbird cakes
  • 1 cup (150g) plain flour
  • 1⁄2 cup (75g) self-raising flour
  • 1⁄2 teaspoon bicarbonate of soda
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon ground ginger
  • 1 cup (220g) firmly packed brown sugar
  • 1⁄2 cup (40g) desiccated coconut
  • 1 cup 440g (14oz) can crushed pineapple, drained
  • 1 cup (240g) mashed banana (see tips)
  • 2 eggs, beaten lightly
  • 3⁄4 cup (180ml) vegetable oil
  • 1 cup (75g) shredded coconut
Cream cheese frosting
  • 60 grams butter, softened
  • 125 grams cream cheese, softened
  • 2 teaspoons vanilla extract
  • 3 cups (480g) icing sugar


Hummingbird cakes
  • 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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