This little Hummingbird Cake is the perfect size for an intimate gathering.
This little Hummingbird Cake is the perfect size for an intimate gathering, or bake it for two this Friday and enjoy it all weekend long.
1/2 cup self raising flour
1/4 cup plain flour
1/2 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
1/2 cup desiccated coconut
2 eggs, lightly beaten
80g butter, melted, cooled
1 ripe banana, well mashed
220g crushed pineapple in natural juice, well drained
120g cream cheese, chopped, at room temperature
1/2 teaspoon vanilla essence
1/2 cup icing sugar
1/4 cup flaked coconut, lightly toasted
Preheat your oven to 180°C, or 160°C fan-forced. Grease a 10 cm round cake tin and set to one side. Next sift both flours, the bicarbonate of soda and the cinnamon into a large bowl. Add the sugar and the desiccated coconut, and mix well. Add the eggs, butter, banana and pineapple, stir together and then pour the mixture into your pre-prepared cake tin.
Bake for 40 minutes, or until a skewer comes out clean when inserted into the middle of the cake. Set aside for five minutes, and then turn the cake out onto a wire rack to cool completely.
While the cake is cooling, put the cream cheese, vanilla essence and icing sugar together into a bowl, and beat until smooth and creamy. Spread over the top and sides of the cake. Sprinkle the top of the cake with the toasted coconut.
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