I converted this recipe from one posted on the Taste web site. (
http://www.taste.com.au/recipes/16342/hummingbird+cake+with+cream+cheese+frosting).
Ingredients265 grams self-raising flour
200 grams brown sugar
45 grams desiccated coconut (I used shredded)
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
440 g can crushed pineapple in natural syrup (I drained mine)
3 small ripe bananas, peeled and broken into chunks
185 ml extra light olive oil (I used rice bran oil)
2 eggs
MethodPreheat oven to 160ºC and grease and line a 22cm round cake tin.
Add the flour, sugar, desiccated coconut, bicarbonate of soda and cinnamon in the TM bowl. Mix for 5 seconds, speed 2 + reverse. Set aside.
Place the pineapple, banana, extra light olive oil and egg and mix for 5 seconds on speed 5. Add the dry ingredients back in and mix for 10 seconds, speed 3 + reverse.
Pour the mixture into the prepared pan and bake for 1 hour 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Ice with cream cheese frosting.
Some notes...1. Delicious...
2. The original recipe provided instructions for a cream cheese frosting, however, many of the comments on it suggested it was way too sweet and there was far too much of it. Suggest you use a recipe from the forum.
3. I accidentally used 3 large bananas and I think that caused two things: the banana flavour is very strong (not that I mind that, but it's hard to discern the pineapple & coconut); secondly when I made it this morning, it is really, really moist and in fact possibly just slightly underdone in the centre at the bottom (again, I don't mind that so much
, but good for others to keep in mind).
4. I drained the pineapple, even though the recipe didn't say to. I wanted to check the consistency of the batter before I added it in. I found that my batter was quite runny without it so wasn't game enough to add it. This could have been due to the extra banana I used.
5. I haven't iced mine (as per pic) as I intend to freeze much of it, but I imagine it would be fantastic with it.
All in all though, a delicious and moist cake which I will make again someday.
Members' commentsSuzanne - I put it in a slightly larger tin as my 22cm isn't very high and when I poured it in it was at the top already. Absolutely delicious, dh informed me that this is by far the best cake I have made. I iced it with the cream cheese icing in the new EDC, it is lovely, Mine only took about 1 hour and 15 minutes.
