Hummingbird Cake

jiayan1412

Number of servings: 16
Preparation time (in minutes): 10 minutes | Cooking Time: 1 hour


  
Procedure
1. Preheat oven to 180 C. Grease and line base of a 22cm square cake tin. Peel pineapple, remove core and finely dice flesh, you'll need 2 cups.

2. Combine flour, brown sugar, coconut, walnuts and mixed spice in a large bowl. Mash bananas using a fork and combine with eggs and oil. Stir into dry ingredients with pineapple.

3. Transfer to cake tin and smooth top. Cook for 1 hour until golden and cooked when tested with a skewer. Cool for 5 minutes before turning out onto a wire rack. Cool completely before icing.

4. To make creamy frosting, beat cream cheese, butter and vanilla together until creamy. Add icing sugar and beat until smooth. Spread over cooled cake and scatter over extra walnuts, if desired.
   
Ingredients
½ small fresh pineapple

2 cups self-raising flour

1 cup brown sugar

½ cup desiccated coconut

½ cup chopped walnuts

1 tsp mixed spice

2 ripe bananas

2 eggs

1 cup sunflower oil

125g cream cheese

60g unsalted butter, softened

1 tsp vanilla extract

1½ cups icing sugar, sifted

½ cup chopped walnuts, extra