Hummingbird Cake

Hummingbird Cake

Olive oil, to grease
20g (1/3 cup) flaked coconut
265g (13/4 cups) self-raising flour
200g (1 cup, firmly packed) brown sugar
45g (1/2 cup) desiccated coconut
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 x 440g can crushed pineapple in natural syrup
3 small ripe bananas, peeled, mashed
185ml (3/4 cup) extra light olive oil
2 eggs, lightly whisked
Cream cheese frosting
1 x 250g pkt cream cheese, at room temperature
100g unsalted butter, at room temperature
450g (3 cups) icing sugar mixture
3 tsp milk


Method
Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with olive oil to grease. Line the base and side with non-stick baking paper. Spread the flaked coconut over a baking tray. Bake for 5-8 minutes or until toasted.
Combine the flour, sugar, desiccated coconut, bicarbonate of soda and cinnamon in a large bowl. Add the pineapple, banana, extra light olive oil and egg and stir until well combined. Pour into the prepared pan. Bake in oven, covering the cake with foil if it browns too quickly, for 1 hour 25 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes to cool before transferring to a wire rack to cool completely.

Meanwhile, to make the cream cheese frosting, use an electric beater to beat the cream cheese and butter in a bowl. Add the icing sugar and beat until well combined. Add milk and beat to combine.

Place the cake on a plate. Spread the cream cheese frosting over the top and side of the cake. Sprinkle with toasted flaked coconut and serve.