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Hummingbird cake

Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: Cakes/baking

INGREDIENTS

450g can crushed pineapple in syrup
1 cup (150g) plain flour
½ cup (75g) self-raising flour
½ teaspoon bicarbonate or soda
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup (220g) firmly packed brown sugar
½ cup (45g) desiccated coconut
1 cup mashed banana
2 eggs, beaten lightly
¾ cup (180 ml) vegetable oil
CREAM CHEESE FROSTING
30g butter, softened
60g cream cheese, softened
1 teaspoon vanilla extract
1½ cups (240g) icing sugar mixture
METHOD

Preheat oven to moderate. Grease deep 23cm-square cake pan; line base with baking paper.

Drain pineapple over medium bowl, pressing with spoon to extract as much syrup as possible. Reserve ¼ (60ml) syrup.

Sift flours, soda, spices and sugar into large bowl. Using wooden spoon, stir in drained pineapple, reserved syrup, coconut, banana, egg and oil; pour into prepared pan.

Bake cake in moderate oven about 40 mins. Stand cake in pan 5 mins before turning onto wire rack; turn cake top-side up to cool.

Spread cold cake with cream cheese frosting.

CREAM CHEESE FROSTING
Beat butter, cream cheese and extract in small bowl with electric mixer until light and fluffy, gradually beat in icing sugar.

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