Monday, 2 April 2012

hummingbird cake recipe

We love this hummingbird cake so much that we had to share this recipe with you. The cake is also so easy to make and the recipe is so easy to follow that you won't believe it.

A moist and flavousome cake with mashed banana, crushed pineapple, desiccated coconut, chopped walnuts and sweet cream cheese icing. We know you' ll just love it - and you're sure to be proclaimed a cake-whisperer by anyone who tastes it! Trust us, it's THAT good x

Ingredients (serves 6)
250g self-raising flour
1/2 tsp ground cinnamon
1/2 tsp ground coriander (optional)
270g brown sugar
440g can crushed pineapple, drained
50g desiccated coconut
2 ripe bananas, mashed
1/2 cup chopped walnuts
2 eggs, lightly beaten
250ml (1 cup) sunflower oil (we used olive oil)

Cream cheese icing
100g cream cheese
50g unsalted butter
1 tsp vanilla extract
225g (1 1/2 cups) icing sugar mixture
1/2 cup finely chopped walnuts, to garnish (optional)

Preheat oven to 170°C. Grease and line the base of a 23cm square cake pan. Sift flour and spices into a large bowl. Add sugar, crushed pineapple, desiccated coconut, mashed banana, chopped walnuts, eggs and oil. Stir to combine. Spread into lined pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Place on a rack and set aside to cool. To make icing, place cheese, butter, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of cooled cake. Garnish with chopped walnuts, if desired.

Recipe courtesy of

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