Hummingbird Cake

Ingredients

• 1 cup (150g) self raising flour
• 3/4 cup (115g) plain flour
• 1 tsp bicarbonate of soda
• 1 tspMasterfoods ground cinnamon
• 1 cup (160g) brown sugar
• 3/4 cup (65g) desiccated coconut
• 3 eggs, lightly beaten
• 200g butter, melted, cooled
• 2 ripe bananas, well mashed
• 440g crushed pineapple in natural juice, well drained
• 250g cream cheese, chopped, at room temperature
• 1 tsp vanilla essence
• 1 cup (150g) icing sugar
• 1/2 cup (30g) flaked coconut, lightly toasted

Direction

1. Preheat oven to 180°C. Lightly grease a 22cm round cake pan and line the base with non-stick baking paper. Sift the flours, bicarbonate of soda and cinnamon into a large bowl. Stir in the sugar and coconut.
2. Stir in the eggs, butter, bananas and pineapple. Spoon into the pan. Bake for 1 hour or until a skewer comes out clean when inserted. Set aside in the pan for 5 minutes, before turning out onto a wire rack to cool completely.
3. Use an electric beater to beat the cream cheese, vanilla and icing sugar until smooth and creamy. Spread over the top and sides of the cake. Sprinkle the top with toasted coconut.