Hum­ming­bird cake

The Daily Telegraph (Sydney) - Best Weekend - - PLANNER -

Serves: 16 Prepa­ra­tion: 20 min­utes (plus cool­ing) Cook: 45 min­utes



1 2 cups self-rais­ing flour ½ tea­spoon bi­car­bon­ate of soda 1 tea­spoon ground cin­na­mon ⅓ cup des­ic­cated co­conut 1 cup brown sugar ⅓ cup pecans, chopped 1 cup mashed ba­nana 2 eggs, lightly beaten ½ cup veg­etable oil 440g can crushed pineap­ple, drained 1½ cups shred­ded co­conut, toasted ¾ cup pecan halves, to dec­o­rate Cream cheese frost­ing 250g cream cheese, soft­ened 50g but­ter, soft­ened 2 cups ic­ing sugar mix­ture Pre­heat oven to 180C/160C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line base and sides with 2 lay­ers of bak­ing pa­per. 2 Sift flour, bi­carb and cin­na­mon in a bowl. Stir in co­conut, sugar and pecans. Make a well. Add ba­nana, egg, oil and pineap­ple. Stir well to com­bine. Divide mix­ture evenly be­tween pre­pared pans. Bake for 40 to 45 min­utes or un­til a skewer in­serted into cen­tre of cakes comes out clean. Stand in pans for 5 min­utes. Turn, top-side up, on to a wire rack lined with bak­ing pa­per. Cool com­pletely. Make cream cheese frost­ing: Us­ing an elec­tric mixer, beat cream cheese and but­ter un­til light and fluffy. Grad­u­ally beat in ic­ing sugar, 1 ta­ble­spoon at a time, un­til light and fluffy. Re­frig­er­ate for 2 min­utes. Place 1 cake on serv­ing plate. Spread top with ¼ of the frost­ing. Place re­main­ing cake on top. Spread re­main­ing frost­ing over top and sides of cake. . Press co­conut around side of cake. Dec­o­rate top with pecan halves. Serve.

Photography: Craig Wall

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