Recipe: Hummingbird Cake


Hummingbird Cake

250g self-raising flour
½ teaspoon ground cinnamon
270g brown sugar
440g can crushed pineapple, drained
50g desiccated coconut
2 ripe bananas
½ cup chopped walnuts
2 eggs, lightly beaten
250ml sunflower oil
Cream cheese frosting
100g cream cheese
50g unsalted butter
1 teaspoon vanilla extract
225g icing sugar mixture
½ cup finely chopped walnuts, to garnish



  1. Preheat oven to 170°C.  Grease & line 23cm square cake pan.  Sift flour & cinnamon into large bowl. Add sugar, pineapple, coconut, banana, walnuts, eggs & oil. Stir to combine.
  2. Spread into lined pan & bake 40 mins or until skewer inserted into center comes out clean.
  3. For icing, place cheese, butter, vanilla & icing sugar into mixer & beat until smooth. Spread over cooled cake & garnish with walnuts.



Make sure you purchase sustainable and environmentally sourced ingredients and support your local businesses too.


(C) T. Altman 2016

Disclaimer:  The information presented here is taken from my own personal experiences and are to be used as a guide only.  Please take into consideration, any medical conditions such as allergies before attempting.  Permission to reprint any information or photos on this blog must be obtained by the blog creator (

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