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.