Hummingbird cake

I usually prefer chocolate cake than other cakes but this... Hummingbird cake...cake is so yummy plus I have no chocolate left in the pantry.. gonna have to make with whatever was there.. Unlike most cafe which served this cake with thin layer of icing, I slapped loads of thick icing on top!.. I could never had enough good icing or topping on cake at the shop.. also I added more fruits and coconut with less flour, that gives extra texture and you really can taste what!/ in the cake!

Ingredients 

250g self-raising flour

1/2 tsp ground cinnamon

1/2 tsp ground coriander

270g brown sugar

440g can crushed pineapple, drained

50g desiccated coconut

2 ripe bananas, mashed

1/2 cup chopped walnuts

2 eggs, lightly beaten

250ml (1 cup) sunflower oil

Cream cheese icing

100g cream cheese

50g unsalted butter

1 tsp vanilla extract

225g (1 1/2 cups) icing sugar mixture

Method

Step 1

Preheat oven to 170°C.

Step 2

Grease and line the base of a 23cm square cake pan. Sift flour and spices into a large bowl. Add sugar, pineapple, coconut, banana, walnuts, eggs and oil. Stir to combine.

Step 3

Spread into lined pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Place on a rack and set aside to cool.

Step 4

To make icing, place cheese, butter, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of cooled cake