hummingbird cake with maple cream cheese icing

10-12

Serves

-

Prep Time

-

Cook Time

The maple syrup in the icing makes this lovely moist cake even more delicious. Decorate with Dehydrated Pineapple if desired.
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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.