Hummingbird Cake

Recently I made this for my colleagues and let’s just say there was a little friendly bingle over the last piece. Yes it’s worth a little bingle over a piece because it’s a tropical wonderland and totally delicious.

I've been given a lot of feedback over this recipe - some like it super moist, some more cakey and a little drier, some like either. I've given you options in the recipe below. Generally though, the cake itself tends to be loose and crumbly. That's the style.

Note: Video may vary from ingredients and method below. My recipe has been updated since the video was made.

Dry Ingredients

For a moist cake

2 cups (300 grams) Self Raising Flour
2 cups (400 grams) brown sugar

For a drier, firmer cake

3 cups (450 grams) Self Raising Flour
2 cups (400 grams) caster sugar

For both/either cake

1/2 teaspoon bicarb soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2/3 cup (50 grams) desiccated coconut
1 cup (125 grams) chopped walnuts or macadamia nuts

Wet Ingredients

3 medium ripe bananas, mashed
430-440 gram can crushed pineapple in juice (try to avoid syrup variety)
3 large eggs
1 teaspoon vanilla
1 cup (250 ml) mild olive oil or vegetable oil

Cream Cheese Icing Ingredients (for icing middle & top)

220 grams cream cheese (1 block)
100 grams butter, softened
1 teaspoon vanilla
2 cups (320 grams) icing mixture (not icing sugar)
Pinch of salt
Toasted flaked or shredded coconut

Method

Preheat your oven to 170ºC for a fan forced oven or 180ºC for a conventional oven.
For the moister cake, use 2x 20cm square/round cake tins or a 24cm round springform cake tin.
For the drier cake, use 2x slice tins (20cm x 30cm) or a 26cm round springform cake tin.
Line the base of cake tins and grease the sides.
Combine the dry ingredients - flour, sugar, cinnamon, ginger, coconut & nuts to a bowl and mix well.
In a separate bowl, combine the wet ingredients - mashed banana and eggs. Mix well with a whisk.
Add the whole tin of pineapple (juice included), vanilla and oil to the banana mixture and combine well.
Combine the dry and wet ingredients: Make a small well in the middle of the dry mixture and pour in the wet ingredients. Mix well by folding the ingredients together with a light touch.
Place the cake in the oven and cook for 35 - 40 minutes.
Allow the cake to fully cool in the pan before serving.
Make the icing: In a stand mixer with whisk attachment, or food processor or with a hand beater beat the butter and cream cheese until light and fluffy.
Add a pinch of salt and vanilla. Then add the icing sugar a little at a time.
Scrape down the sides of the bowl every now and then to make sure all the ingredients are mixed well and thoroughly combined. Set aside.
Sprinkle the coconut onto a piece of aluminum foil. Place the coconut under the oven grill to toast the shredded coconut. Watch it very carefully as it burns within seconds.
Spread the icing mixture over the cooled cakes or using a piping bag, pipe the mixture over the top. Place one on top of the others. Then sprinkle the toasted coconut over the cream cheese icing. Dig in!!

Page updated

Google Sites

Report abuse