Name: Hummingbirdcakes with coconut crust
Cook time: 25 min
Total time: 25 min
Ingredients: 440 gram canned crushed pineapple in syrup; 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 light brown sugar; 1/2 cup (40g) desiccated coconut; 1 cup (300g) mashed banana; 2 eggs, beaten lightly; 3/4 cup (180ml) vegetable oil; 1 teaspoon icing sugar; Coconut crust; 3 cup (225g) shredded coconut; 1/2 cup (110g) firmly packed light brown sugar; 3 eggs, beaten lightly

Ingredients

440 gram canned crushed pineapple in syrup

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 light brown sugar

1/2 cup (40g) desiccated coconut

1 cup (300g) mashed banana

2 eggs, beaten lightly

3/4 cup (180ml) vegetable oil

1 teaspoon icing sugar

Coconut crust

3 cup (225g) shredded coconut

1/2 cup (110g) firmly packed light brown sugar

3 eggs, beaten lightly

Method

1.Preheat oven to 180°C. Line 18 holes of two 12-hole (⅓-cup/80ml) muffin pans with paper cases.

2.Drain pineapple over a medium bowl, pressing with spoon to extract as much syrup as possible. Reserve ¼ cup syrup.

3.Sift flours, soda, spices and sugar into large bowl. Stir in drained pineapple, reserved syrup, coconut, banana, egg and oil. Divide mixture into paper cases.

4.Bake cakes 10 minutes.

5.Meanwhile, make coconut crust by combining ingredients in medium bowl. Spoon crust over cakes; return to oven, bake about 15 minutes.

6.Stand cakes in pans 5 minutes before turning top-side up onto wire racks to cool. Lightly dust with sifted icing sugar.

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