Slow-cooker hummingbird cake
serves 8-10 | prep 15 mins (+ cooling time) | cooking 3½ hours
300g (2 cups) plain flour
200g (1 cup, firmly packed) brown sugar
45g ( 12⁄ cup) desiccated coconut
1 tsp baking powder
1 tsp ground cinnamon
½ tsp bicarbonate of soda
3 eggs, lightly whisked
180ml ( 3 ⁄4 cup) light extra virgin olive oil
440g can crushed pineapple
260g (1 cup) mashed banana (about 3 bananas)
105g ( 3 ⁄4 cup) pecans, toasted, chopped, plus extra, to serve
1L (4 cups) warm water
Store-bought caramel sauce or dulce de leche, to drizzle
cream cheese icing
250g pkt cream cheese, chopped, at room temperature
70g unsalted butter, chopped, at room temperature
1 tsp vanilla extract
300g (2 cups) icing sugar mixture
1 Grease a round 20cm (base measurement) cake pan. Line base with baking paper. Whisk flour, sugar, coconut, baking powder, cinnamon, bicarb and a pinch of salt in a bowl until combined. Make a well in centre.
2 Add egg, oil, pineapple and banana to the well. Stir to combine. Stir in the pecans. Pour into prepared pan. Smooth surface.
Place a wire trivet or rack in a 5L slow cooker. Add enough water to slow cooker to cover base, leaving top of rack exposed. Place pan on rack. Cover and cook on Low for 3½ hours or until a skewer inserted in centre of cake comes out clean. Remove from cooker and cool completely in pan.
3 For the icing, use an electric beater to beat the cream cheese, butter and vanilla in a bowl until smooth. Gradually beat in the icing sugar until well combined.
4 Use a large serrated knife to cut cake in half horizontally. Spread with a third of the icing. Top with remaining cake. Spread remaining icing all over cake. Drizzle with caramel. Scatter with the extra pecans.