Coconut Hummingbird Cake
Author: Jenny Paulin
Cook time:
Total time:
Serves: 12
- 250 ml olive oil, plus extra for greasing
- 350g self-raising flour
- 50g desiccated coconut
- 1 tsp ground cinnamon
- 300g caster sugar
- 3 medium very ripe bananas, peeled
- 1 x 425 g tin of pineapple chunks, drained and finely chopped
- 2 large eggs
- 1 teaspoon vanilla extract
- *For the coconut frosting*
- 200g icing sugar
- 150 g unsalted butter , (at room temperature)
- 200 g cream cheese
- 2 tbsp desiccated coconut
- *decoration*
- desiccated coconut
- pre heat the oven to 180oC / 160oC
- Grease and line 3x 8 inch cake tins
- Place the bananas into the bowl of a stand alone mixer, and using the paddle attachment mash them up roughly.
- Add the pineapple to the bananas along with the oil, eggs and vanilla extract.
- Mix until combined.
- Add the flour, coconut , cinnamon and sugar and fold into the cake mixture.
- Divide the batter evenly between the 3 prepared tins.
- Bake for 35 to 45 minutes, until risen, and cooked right through
- *Coconut Frosting*
- Beat the butter in the stand alone mixer until soft
- Add the icing sugar and beat until well mixed
- Now add the cream cheese and coconut and beat well one last time
- *Assemble the cake*
- Once cold, sandwich the cakes using the coconut frosting and the cover the top sponge with more of the frosting.
- Serve and enjoy
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2018/05/coconut-hummingbird-cake.html
3.5.3239