Hummingbird Layer Cake with Cream Cheese Frosting

Yields: 10 Servings Difficulty: Easy Prep Time: 40 Mins Cook Time: 40 Mins Total Time: 1 Hr 20 Mins

This classic cake has a unique combination of banana, pineapple, coconut and spices. It is soft, moist, and full of flavour. A rich cream cheese frosting is the perfect finishing touch to this decadent dessert.

Ingredients

0/17 Ingredients
Adjust Servings
    For the Hummingbird Cakes
  • For the Cream Cheese Frosting

Instructions

0/13 Instructions
    For the Hummingbird Cakes
  • Preheat the oven to 160 C (320 F). Grease and line two 20 cm (8 inch) round cake tins baking paper.
  • In a large mixing bowl, sift together self-raising flour, cinnamon, mixed spice, and salt.
  • Whisk in desiccated coconut and chopped nuts (if using). Set aside.
  • In a separate medium mixing bowl, mash the overripe bananas well.
  • Add the tin of crushed pineapple (including juice), caster sugar, eggs and canola oil. Whisk together until well combined.
  • Make a well in the centre of the dry ingredients. Pour in wet ingredients and fold together until just combined.
  • Distribute batter evenly among the two cake tins.
  • Bake for 35-40 minutes or until lightly golden and a skewer inserted comes out clean. Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
  • For the Cream Cheese Frosting
  • In the large bowl of an electric stand mixer fitted with a paddle attachment (or using a hand mixer), cream together butter and cream cheese until pale, about 3 minutes. Add vanilla essence and lemon juice and beat for another 1 minute until combined.
  • Sift over icing sugar and beat for another 5 minutes or until very pale, smooth and fluffy.
  • To Assemble
  • Place one cake onto a large plate or serving board. Take a quarter of the cream cheese frosting and place on top of the first cake. Using a palette knife or flat bladed knife, spread out evenly over the top of the cake. Place the second cake upside down onto the first cake.
  • Top with half of remaining frosting. Spread out evenly in a thick layer over the top of the cake, pressing any excess frosting down the sides of the cake. Using the remaining frosting, cover the sides of the cake in a thick layer.
  • Place a ring of toasted coconut around the top and base of the cake. Refrigerate until ready to serve. The frosting will continue to get firmer over the next couple of hours.

Notes

  • All measurements are in metric standards.
  • You can keep the frosted cake refrigerated in an airtight container for up to 4 days.
  • To freeze the un-frosted cakes, allow to cool completely then wrap tightly in clingwrap and then in foil. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight and frost as normal.
  • You can replace the self-raising flour with 2 cups of plain flour combined with 1 tbsp of baking powder.
  • You can substitute canola oil for any type of vegetable oil. Note that if you're using a rich olive oil it may change the flavour of the cake.

Leave a Reply

Your email address will not be published. Required fields are marked *