Hummingbird Cake

Serves 10

  • 1¼ cups self raising flour
    ¾ cup plain flour
    1 teaspoon bicarbonate of soda
    1½ teaspoons cinnamon
    1½ teaspoons ground ginger
    1 cup Bundaberg Rich Brown Sugar
    2/3 cup desiccated coconut
    ¾ cup walnuts, chopped
    3 eggs
    1 cup sunflower or canola oil
    440g can crushed pineapple in syrup, drained
    2 large very ripe bananas, mashed  (about 1 cup)
    250g cream cheese, softened
    50g butter, softened
    2 cups Bundaberg Pure Icing Sugar
    2 teaspoons lemon juice
    3 teaspoons finely grated lemon rind
    to decorate
    1 cup toasted coconut flakes (see tip)

1. Preheat oven to 1700C. Grease and line a 22cm round cake pan.
2. Sift flours, bicarbonate of soda and spices into a large bowl. Add sugar and coconut and stir to combine, then stir in walnuts.
3. Whisk eggs and oil together and add to dry ingredients along with pineapple and banana. Stir to combine.
4. Spread into prepared pan and bake 1 hour or until a skewer inserted in the centre removes clean. If the cake browns too quickly, cover with foil. Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely.
5. Make icing. Place all icing ingredients in a bowl and beat with an electric mixer for 2 minutes, or until smooth. Cover cake with icing and top with coconut flakes.

Tip: to toast coconut flakes spread evenly onto an oven tray and bake at 1500C for 5 minutes, stirring occasionally until lightly browned. Be careful not to burn the coconut. Allow coconut to cool.