• 2 ½ cups self raising flour
• 1 tsp baking soda
• ¼ tsp salt
• ¾ cup oil
• 2 tsp vanilla extract
• 1 ½ cups caster sugar
• 3 eggs
• 3 large, ripe bananas, mashed
• 439 can crushed pineapple, drained (liquid reserved)
• 1 cup dessicated coconut
• 1 cup slivered almonds

Crem cheese frosting:

• 100g soft cream cheese
• 25g soft butter
• 5 cups (don’t look at me like that!)
• ¼ cup coconut cream
• zest of 1 lime
• reserved pineapple juice**
• 1/4 cup toasted shaved coconut
• 1 cup passion fruit curd or lemon curd.
• Edible flowers to decorate

Hummingbird-ish Cake


1. Line the sides and base of a 26cm, removeable-base baking tin with baking paper and pre-heat the oven to 170°C (335 F). Sift flour, baking soda, and salt into a large bowl, making a large well in the centre. In a food processor whiz oil, vanilla, caster sugar, eggs, bananas, pineapple, coconut and almonds until well blended. Pour into dry ingredients and fold together. Pour into prepared tin and bake for 45-60 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin then remove and halve.

2.Whiz all frosting ingredients together just until smooth – if you would like the frosting a little softer add pineapple juice a tablespoon at a time until your desired consistency is a achieved.

3. Spread curd onto base layer of the cake. Spoon on 1/3 of the icing and spread out. Top with remaining cake half and cover with remaining icing. Sprinkle with coconut shavings and edible flowers to serve.