Hummingbird cake with lemon cream cheese icing
A deliciously moist cake with banana, carrot and pineapple topped with sweet lemon cream cheese icing. The perfect cake for a special occasion.
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Servings: 20
Calories: 258kcal
Ingredients
- 300 g caster sugar
- 3 eggs
- 300 ml olive oil
- 270 g peeled bananas mashed (approximately 3 large bananas)
- 1 teaspoon ground cinnamon plus extra to decorate
- 300 g plain flour
- 1 teaspoon bicarbonate of soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 100 g pineapple chopped into small pieces
- Lemon cream cheese icing
- Desiccated coconut to serve
Instructions
- Preheat the oven to 170C fan-forced and grease and line 3 round cake tins the largest being 22cm wide.
- Beat the sugar, eggs, oil, banana and cinnamon together in the bowl of an electric mixer until well-mixed.
- With the motor running, slowly add the flour, bicarb soda, salt & vanilla and beat for 30 seconds.
- Add the pineapple and beat just until incorporated.
- Divide the mixture between the cake tins filling them about half way.
- Bake for 20-25 minutes (the big cake will need a little longer) or until a cake tester inserted in the middle comes out clean.
- After a 5 minute rest in the tin, turn the cakes out onto a wire rack to cool.
- Blob a bit of icing on a cake plater and place the big cake on top. Ice it, then add the next sized cake.
- Add the top cake then insert two skewers in the top to hold the cake together.
- Ice the top cake then dust with coconut.
Notes
Nutrition facts are for cake only.
Nutrition
Calories: 258kcal | Carbohydrates: 30g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 123mg | Potassium: 80mg | Fiber: 1g | Sugar: 17g | Vitamin A: 47IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
