Hummingbird cake

Smothered in cream cheese and chopped walnuts, this banana and pineapple spice cake is a Southern favourite.

• 3/4 cup plain flour
• 3/4 cup self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1 cup firmly packed brown sugar
• 450g can crushed pineapple in juice, drained, reserving 1/3 cup juice
• 1/2 cup desiccated coconut
• 1 cup mashed banana
• 2 eggs, lightly beaten
• 1/2 cup extra light olive oil
• 1/2 cup walnuts, chopped

Cream cheese frosting

• 125g cream cheese, softened
• 1 1/2 cups icing sugar mixture

Energy 1660kJ	Fat saturated 5.00g
Fat Total 19.00g	Carbohydrate sugars 36.00g
Carbohydrate Total 49.00g	Dietary Fibre 2.00g
Protein 5.00g	Cholesterol 44.00mg
Sodium 204.77mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C/160°C fan-forced. Grease 23cm square cake pan. Line base and sides with baking paper.

2. Step 2

   Sift flours, soda, cinnamon and sugar into a large bowl. Stir in pineapple, reserved juice, coconut, banana, egg, oil and 1/4 cup cold water. Pour into prepared pan.

3. Step 3

   Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

4. Step 4

   Make cream cheese frosting: Using an electric mixer, beat cream cheese until light and fluffy. Gradually add icing sugar. Beat until smooth. Spread frosting over top of cake. Sprinkle with walnuts. Serve.