This Is The Best Ever Hummingbird Cake In History

Want to taste the best ever Hummingbird Cake In History? Want to know the secret to a soft, fudgy, chocolate brownie? How do you test if a sponge is cooked? Is there a difference between a basic scone recipe and damper? The Australian Women’s Weekly Australia Bakes, celebrates the time-honoured tradition of baking in all its delicious forms with this new gift book : The Australian Women’s Weekly: Australia Bakes. And one more idea for Mother’s Day !

Prep + Cook time: 1 hour (+ cooling)

Serving: makes 3 cakes (each serves 4)

Ingredients:

1 cup (150g) plain (all-purpose) flour

½ cup (75g) self-raising flour

½ teaspoon bicarbonate of soda (baking soda)

½ teaspoon ground cinnamon

½ teaspoon ground ginger

1 cup (220g) firmly packed brown sugar

½ cup (40g) desiccated coconut

440g (14oz) can crushed pineapple, drained

1 cup (240g) mashed banana (see tips)

2 eggs, beaten lightly

¾ cup (180ml) vegetable oil

1 cup (75g) shredded coconut CREAM CHEESE FROSTING

60g (2oz) butter, softened

125g (4oz) cream cheese, softened

2 teaspoons vanilla extract

3 cups (480g) icing (confectioners’) sugar

Method:

Preheat oven to 160°C/325°F. Grease three 8cm x 16cm (3in x (6½in) loaf cake pans; line base and long sides with baking paper, extending the paper 5cm (2in) over the sides.

Sift flours, soda, spices and sugar in a large bowl. Stir in desiccated coconut, pineapple, mashed banana, egg and oil until combined. Divide mixture evenly among loaf pans; place on an oven tray.

Bake cakes for 45 minutes or until a skewer inserted into the centre comes out clean. Cool in pans.

Meanwhile, make cream cheese frosting.

Spread cakes with frosting and top with shredded coconut.

cream cheese frosting Beat butter, cream cheese and vanilla in a small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.

Tip: You will need 2 large (460g) overripe bananas for the amount of mashed banana required.