Hummingbird Cake

Serves 8

440g can crushed pineapple
2C self-raising flour
1/2tsp bicarbonate of soda
1/2tsp ground cinnamon
1C brown sugar
1/2C desiccated coconut
1/2C chopped nuts (walnuts or pecans)
2 eggs
1C mashed banana (2-3 bananas)
3/4C canola or sunflower oil
chopped nuts, extra &/or toasted, shredded coconut to top

Icing:
60g butter, softened
250g light cream cheese
1tsp vanilla extract
1C pure icing sugar

1. Preheat oven to 180C and line the base of a 6cm deep, 22cm springform pan. Drain pineapple well. Sift flour, bicarbonate of soda, cinnamon & brown sugar and mix lightly. Add coconut & nuts and stir to combine.

2. In a small jug lightly beat eggs, then add banana oil. Mix well, then add to flour mixture along with drained pineapple. Stir very gently with a large metal spoon to combine.

3. Spoon mixture into prepared tin and bake for 50 minutes or until a skewer inserted in the middle comes out clean. Cool in tin for 5 minutes before transferring to a wire rack to cool completely.

4. To make icing beat butter, cream cheese, vanilla & sifted icing sugar until smooth. Once cool, cover whole cake in icing and top with nuts and/or coconut.

(Adapted from: Super Food Ideas Magazine, Issue 60 - June 2005)

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