I've always heard of how moist Hummingbird cakes can be, and simple to make as well (and no butter, oil is used instead) so i had to try & make one myself, one Friday evening James my new baking companion & I started really late around 10pm or so and took about two hours including the cooling down time, and it was fun and the cake was certainly moist & superb tasting i will come back to this cake in the future again im sure :O)
250g self-raising flour
1/2 tsp ground cinnamon
1/2 tsp ground coriander
270g brown sugar
440g can crushed pineapple, drained
50g desiccated coconut
2 ripe bananas, mashed
1/2 cup chopped walnuts
2 eggs, lightly beaten
250ml (1 cup) sunflower oil
Cream cheese icing
100g cream cheese
50g unsalted butter
1 tsp vanilla extract
225g (1 1/2 cups) icing sugar mixture
1/2 cup finely chopped walnuts, to garnish (optional)
Preheat oven to 170°C.
Grease and line the base of a 23cm square cake pan. Sift flour and spices into a large bowl. Add sugar, pineapple, coconut, banana, walnuts, eggs and oil. Stir to combine.
Spread into lined pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Place on a rack and set aside to cool.
To make icing, place cheese, butter, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of cooled cake. Garnish with saultana's.
Thanks to James for helping make the cake & take photo's as well :D