HUMMINGBIRD CAKE RECIPE WITH COCONUT RECIPES

Steps:

• In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. , Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.

Steps:

• Using an electric mixer, beat cream cheese and butter in a small bowl until light and creamy.
• Add half the sugar, juice and zest; beat until combined. Add remaining sugar; beat until light and fluffy.
• Preheat oven to 180°C/160°C fan forced. Grease and line the base and sides of a 21x10cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
• Combine flour, sugar, coconut, walnuts and bicarbonate of soda in a large bowl. Make a well at centre.
• Combine pineapple, banana, egg and oil in a jug. Add pineapple mixture to flour mixture; stir to combine.
• Spoon into prepared pan; level surface. Bake for 1 hour or until skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely. Transfer cake to serving plate.
• Make Cream Cheese icing as recipe directs. Spread icing over top of cooled cake. Decorate with banana chips and flaked coconut. Cut into slices. Serve.