The maple syrup in the icing makes this lovely moist cake even more delicious. Decorate with Dehydrated Pineapple if desired.
Ingredients
For the hummingbird cake
- 225g butter — softened
- 1½ cups sugar
- 3 eggs
- 3 ripe bananas — mashed
- 440g can crushed pineapple — drained
- ¾ cup roughly chopped pecans
- 2⅔ cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 cup toasted thread coconut, to garnish
- Dehydrated Pineapple to decorate (optional)
For the maple cream cheese icing
- 250g cream cheese — softened
- 75g butter — softened
- 3 cups icing sugar
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
Method
For the hummingbird cake with maple cream cheese icing
- Preheat the oven to 180°C (160°C fan bake). Line the base and sides of a 23cm-diameter round cake tin with baking paper.
- Cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well between each addition.
- Gently stir in the bananas, pineapple and pecans.
- Sift in the flour, baking soda and cinnamon. Gently mix together.
- Transfer to the prepared cake tin and bake for 1¼ hours or until a skewer comes out clean. Leave to cool.
- To make the Maple Cream Cheese Icing, beat the cream cheese and butter until smooth. Add the icing sugar, maple syrup and vanilla. Beat well.
- Spread over the top and sides of the cooled cake.
- Use your hand to scoop up the coconut and gently press it against the sides of the cake.
- Decorate the top with Dehydrated Pineapple, if desired.