At first glance, the hummingbird cake has nothing in common with its animal namesake, the hummingbird: a heavy, fruity-sweet dough with a sugary cream cheese cream and an incredibly lively, delicate little bird?
Ingredients for Hummingbird Cake:
380 g flour
1 tsp baking powder
1 tsp cinnamon
1 tsp coriander
400 g sugar (brown)
650 g pineapple (tinned)
80 g grated coconut
3 pcs. Bananas
1 cup walnuts
4 pcs. Eggs
370 ml oil
Fat (for the mould)
Flour (for the mould)
1 pc. Baking tin (springform pan 26 cm)
For the icing:
350 g cream cheese
50 g butter
1 pc. Lemon (the juice of it)
350 g icing sugar
1 cup walnuts
To make the Hummingbird cake, first preheat the oven to 170°C and grease and flour a round springform pan 26 cm in diameter. It would also be possible to use a rectangular tin. It’s up to you.
Sift the flour and baking powder into a large bowl. Mix everything together well and gradually add the cinnamon, coriander, sugar, coconut flakes, eggs and oil. Now mix everything together until it forms a smooth dough. Peel and cut the bananas into small pieces and mix in the pineapple and walnuts with the bananas.
Pour the batter into the baking dish and place in the oven. After 40 minutes, do the cooking test with a wooden stick. If there are no more sticky traces on the stick, remove the cake from the oven and let it cool, otherwise do another cooking test after 10 minutes.
To make the icing, beat the softened butter with a hand mixer until fluffy, carefully adding both the cream cheese and the lemon juice little by little and folding in the icing sugar.
Once the cake has cooled, cut it in half several times and spread each layer with this icing. Finally, cover the entire cake and decorate with walnuts.
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