Its easy, delicious, moist, keeps well and looks impressive on a serving plate - what more could you want from a cake?!
I've tried a number of recipes for Humming Bird Cake and this is by far the favourite. Even those members of the family who don't normally like fruity cakes like this. Preferably make the cake the day before you require it as the flavours develop over time. The icing is yummy but not essential.
Humming Bird Cake
440g can crushed pineapple in natural juice, drained, reserve juice
100ml reserved pineapple juice
2 ripe bananas
100mls vegetable oil
1 cup castor sugar
1/3 cup shredded coconut
1 1/3 cups SR flour
1 teaspoon cinnamon
Mash bananas well add pineapple, oil, eggs and juice. Mix well. Add remaining ingredients and mix. Place in bundt tin (the one with the hole in the middle, like a large doughnut). Bake 180C (350F) for about an hour or until a skewer inserted in the cake comes out clean. Once cooked remove from the oven but leave in the tin 10 minutes to cool. Turn out and ice when completely cool.
Cream Cheese Icing
125g cream cheese softened
1/2 cup icing sugar
Combine ingredients, mixing well. Add lemon juice and icing sugar to taste and until a creamy consistency is obtained. Spread on cake.
My icing job is pretty messy but its still tasted great!