Thanks everyone 😉 For letting me whinge, I’m feeling much better now ~ my back is recovering, manager seems better today and as for the rest I’m just trying to learn to forgive and forget 😀
Last month, I was extra organised and had planned two things I wanted to bake for Alphabakes 🙂 This month’s host is Caroline Makes and even though she’s already done the round up ~ I still wanted to share this recipe with you because it’s a recipe that I’ve been waiting to make for such a long time and I finally got the perfect excuse to make it hehe!
I made my first ever Hummingbird Cake ~
For those who haven’t heard or had Hummingbird Cake before, its an American cake and was first published in Southern Living by Mrs L.H. Wiggins in 1979. Unless you’ve tried it, it’s quite hard to explain the taste as it’s got a combination of pineapple, banana and coconut with a cream cheese frosting. It’s got a very similar texture to carrot cake, but in my opinion it’s even softer and MOISTER 🙂
I was really happy with how the Hummingbird Cake turned out, however, it would’ve been better if it had spent 5mins more in the oven hehe I have to admit it was ‘slightly’ undercooked but still SO delicious with the cream cheese frosting my favourite!
Recipe – Hummingbird Cake adapted from Good Taste
Ingredients (serves 10)
Olive oil, to grease
20g (1/3 cup) shredded coconut
265g (1 3/4 cup) self-raising flour
200 g (1 cup, firmly packed) dark brown sugar
45g (1/2 cup) desiccated coconut
1 teaspoon bi-carb soda
1 teaspoon ground cinnamon
1 x 440g can crushed pineapple in natural syrup/juice
3 small ripe or 2 medium bananas, mashed
185 ml (3/4) extra light olive oil
2 eggs, light whisked
Cream Cheese Frosting
1 x 250g packet, cream cheese soften
100 unsalted butter, soften
450 g (3cups) icing sugar
3 teaspoon milk
1) Preheat oven to 160°C. Brush a round 22cm (base measurement) cake pan with olive oil and grease well. Line the base and side with non-stick baking paper. Spread the flaked coconut over a baking tray. Bake for 5-8 minutes or until toasted.
2) Combine the flour, sugar, desiccated coconut, bicarb soda and cinnamon in a large bowl. Add the pineapple, banana, into the prepared pan.
3) Bake in oven, covering the cake with foil if it browns too quickly, for 1 hour 25 minutes or until a skewer inserted comes out clean. Leave in pan for 10 minutes to cool before transferring to a wire rack to cool completely.
4) To make the cream cheese frosting, use an electric beater/stand mixer with the paddle attachment, beat the cream cheese and butter in a bowl. Add the icing sugar gradually and beat until well combined. Add milk and beat to combine.
5) Place the cake on a plate. Spread the cream cheese frosting over the top and side of the cake. Sprinkle with toasted flaked coconut and serve.
Hope you like the Hummingbird Cake and will try to make it sometime, because it’s simply one of those addictive cakes 😀 Oh before I go I thought I’d share with you a funny story, while making the cake, I realised we didn’t have a can opener which I needed to open the crushed pineapple with. I was freaking out, and even resorted to knocking on our neighbours doors, but unfortunately she didn’t have one either…but at least I now know a lovely couple live across us and I’d promised to bring her a piece of cake ~ I was so close to giving it all up…but then I decided to Google it…and there were actually lots of Youtube videos teaching you how to open a can without a can opener 😛
So that’s exactly what Mr Bao did LOL
Thanks to Mr Bao, he opened my can of crushed pineapple and I was able to finish making the Hummingbird Cake 🙂 WOO HOO! Please excuse the messy kitchen benchtop hehe I haven’t had time to clean up~ That’s it for today, hope we all have a wonderful week!