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.


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


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.


  • 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.

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