Hummingbird Cake
A community recipe by chezperthNot tested or verified by Nigella.com
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Preheat oven to 180C Grease a kugelhopf tin or 20cm deep round cake tin Drain the pineapple, reserve 100ml of the juice Mash the bananas and add the crushed pineapple, juice, sugar, eggs and oil Add coconut, flour and cinnamon Stir well and pour into cake tin Bake for 55-60 minutes or until firm; don't take out of tin for 10 minutes, then remove from tin Grate the lemon zest and beat with cream cheese and confectioners' sugar; spread over the cake when it has cooled Refrigerate before serving
Introduction
This is a delicious moist cake with lots of flavour
Ingredients
Serves: serves 8
- 16 ounces crushed pineapple chunks
- 2 bananas (ripe)
- 1 cup superfine sugar
- 3 medium eggs
- 3½ fluid ounces canola oil
- ⅓ cup shredded coconut
- 1⅓ cups self-rising flour
- 1 teaspoon ground cinnamon
- 4 ounces soft cream cheese
- 1 lemon
- ½ cup confectioners' sugar
- ¼ cup pecan nuts (or dried banana chips)
Method
Hummingbird Cake is a community recipe submitted by chezperth and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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