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Hummingbird Cake with cream cheese frosting

Prep Time20 minutes
Cook Time45 minutes
Course: Cakes and Slices

Equipment

  • Stand mixer for Icing

Ingredients

Hummingbird Cake

  • 450g can crushed pineapple in juice
  • 150 gram plain flour
  • 75 gram self-raising flour
  • 1/2 tsp bicarb soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 220 gram brown sugar
  • 40 gram desiccated coconut
  • 1 cup mashed banana (around 2 large bananas)
  • 2 eggs (lightly beaten)
  • 180 ml coconut oil

Lemon Cream Cheese Frosting

  • 113 gram softened butter
  • 226 gram cream cheese
  • 1 tsp vanilla
  • 550 grams Icing Sugar
  • 1/2 lemon, zest and juice

Instructions

Hummingbird Cake

  • Preheat oven to 160°C (fan forced). Line and grease a 20cm round cake tin.
  • Drain pineapple, using a spoon to remove as much liquid as possible. Retain 60ml of the juice.
  • Whisk together flours, sodas, spices and sugar in a large bowl.
  • Stir in pineapple, reserved liquid, coconut, banana, eggs and oil and mix until well combined.
  • Pour into prepared pan. Bake for 45 minutes or until a skewer comes out clean. Stand cake in pan for 5 minutes. Cool on a wire rack.

Lemon Cream Cheese Icing

  • Beat butter and cream cheese on high until creamy and well combined.
  • Add lemon zest, lemon juice and vanilla and mix together.
  • With the mixer on low speed gradually add the icing sugar until well combined and smooth.