Hummingbird Cake

Cake:

• 3 cups (360g) White Wings plain flour
• 2 cups (400g) CSR Coconut Sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp salt
• 1¼ cups vegetable oil
• 3 large eggs, lightly beaten
• 2 tsp vanilla extract
• 2 cups (455g) diced very ripe bananas
• 1 cup (225g) canned crushed pineapple with juice
• ½ to 1 cup finely chopped pecans or walnuts

Cream Cheese Icing:

• 250g cream cheese, chopped, at room temperature
• 1 cup CSR Soft Icing Mixture
• Zest and juice of one lemon
• ¾ cup shredded coconut (optional)

1. Preheat oven to 160°C fan-forced. Grease and flour a 26cm ring mould/tube pan, or 2 x 22cm round cake pans.
2. In a medium mixing bowl, whisk together dry ingredients.
3. Mix wet ingredients in a separate large bowl and add to dry ingredients, mixing until combined.
4. Bake until a toothpick inserted in centre comes out clean (about 75 mins for large ring mould or 50 mins for 2 x 22cm cake pans). Cool on wire rack for 5 mins then remove from pan.
5. For the icing, beat the cream cheese with an electric mixer until smooth and creamy. Add CSR Soft Icing Mixture and lemon juice and beat until light and creamy. Spread over cake. Decorate with coconut.