OMG – It’s Debra Dickson’s Hummingbird Cake

Here is another great recipe from the short-list of our OMG – It’s a Kitchen Aid Competition.  Debra says this is her favourite cake to make because it is incredibly moist and has amazing flavour.

And it’s true!  I made the cake a few days ago.  I didn’t have any flaked coconut to decorate it with but I substituted flaked almonds that I lightly browned in a clean dry pan over medium heat.  This cake makes a wonderful dessert and can be simply served with a dollop of lightly whipped cream or enjoyed as an afternoon treat.  The cake is easy to make, it uses regular ingredients, the recipe is straightforward and uncomplicated and the results are amazing.  You really should try Debra’s Hummingbird Cake.

Debra Dickson's Hummingbird Cake

Debra Dickson’s HUMMINGBIRD  CAKE

• olive oil to grease
• 1/3 cup flaked coconut
• 1 3/4 cups self raising flour
• 1 cup firmly packed brown sugar
• 1/3 cup desiccated coconut
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 x 440g can crushed pineapple in natural syrup
• 3 small ripe bananas, peeled and mashed
• 3/4 cup extra light olive oil
• 2 eggs, lightly whisked

Cream Cheese Frosting:

• 1 x 250g packet cream cheese at room temperature
• 100g unsalted butter at room temperature
• 3 cups icing sugar mixture
• 3 tspns milk

A slice of Hummingbird Cake with some fresh blueberries

Pre-heat oven to 160C.

Brush a round 22cm cake pan with olive oil to grease.  Line the base and sides with non-stick baking paper.  Spread the flaked coconut over a baking tray.  Bake for 5-8 minutes or until toasted.

Combine the flour, sugar, dessicated coconut, baking soda and cinnamon in a large bowl.  Add the pineapple, banana, olive oil and egg and stir until combined.  Pour into the prepared pan.

Bake in oven, covering the cake with foil if ti browns too quickly, for 1 hr 25 mins or until a skewer inserted into the centre comes out clean.  Set aside in the pan for 10 minutes to cool before transferring to a wire rack to cool completely.

For the Frosting:

Use an electric beater to beat the cream cheese and butter in a bowl.  Add the icing sugar and beat until well combined.  Add milk and bet to combine.  Place the cake on a plate.  Spread the cream cheese frosting over the top and sides of the cake.  Sprinkle with toasted flaked coconut and serve.

Thank you Debra!  I love hummingbird cake too and yes, it is very moist and has amazing flavour.