Hummingbird Cake

Laura asked what Hummingbird cake is when I mentioned I had made it in my last post. The name conjures up all kinds of strange possibilities but it is simply the yummiest, most moist cake on the planet. Here is the recipe I use to make my Hummingbird cakes.

Hummingbird Cake

450g Crushed pineapple in syrup
150g All purpose flour (Plain Flour)
75g Self raising flour
1/2tsp Baking soda (Bicarb Soda)
1/2tsp Cinnamon powder
1/2tsp Ginger powder
220g Soft brown sugar
45g Dessicated coconut
1C Mashed banana
2 Lightly beaten eggs
180ml Canola or vegetable oil

Cream Cheese Icing
30g Butter at room temperature
60g Cream cheese
1tsp Vanilla extract
240g Powdered sugar (Icing sugar mixture)

Cake Method:
Preheat oven to moderate (350F or 180C) Grease 23cm square pan (or use cup cake papers this makes about 12 medium cupcakes)
Drain pineapple pressing with a spoon to remove as much liquid as possible, reserve 60ml of the syrup.
Sift flours, spices and sugar into a large bowl. Stir in all remaining ingredients including the syrup saved from the pineapple. Pour into pan(s).
Bake about 40 minutes (cupcakes about 20 minutes). Cool in pan for a few minutes then cool right side up on racks. When cold cover with icing and try not to eat the whole cake ;)

Icing Method:
Beat butter and cream cheese with vanilla until light and fluffy. Gradually beat in sugar.

I like to top the cake with toasted coconut shavings.