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Cake Coconut Desserts Egg Featured Recipes

Hummingbird cake


  • 2 cups self-raising flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1/3 cup desiccated coconut
  • 1 cup brown sugar
  • 1/3 cup pecans, chopped
  • 1 cup mashed banana
  • 2 eggs, lightly beaten
  • 1/2 cup vegetable oil
  • 440g can crushed pineapple, drained
  • 1 1/2 cups shredded coconut, toasted
  • 3/4 cup pecan halves, to decorate


  • 250g cream cheese, softened
  • 50g butter, softened
  • 2 cups icing sugar mixture


  • 2 x 6cm-deep, 20cm round cake pans, electric mixer


  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line base and sides with 2 layers of baking paper.
  • Step 2
    Sift flour, bicarb and cinnamon in a bowl. Stir in coconut, sugar and pecans. Make a well. Add banana, egg, oil and pineapple. Stir well to combine. Divide mixture evenly between prepared pans.
  • Step 3
    Bake for 40 to 45 minutes or until a skewer inserted into centre of cakes comes out clean. Stand in pans for 5 minutes. Turn, top-side up, onto a wire rack lined with baking paper. Cool completely.
  • Step 4
    Make Cream cheese frosting: Using an electric mixer, beat cream cheese and butter until light and fluffy. Gradually beat in icing sugar, 1 tablespoon at a time, until light and fluffy. Refrigerate for 2 minutes.
  • Step 5
    Place 1 cake on serving plate. Spread top with 1/4 of the frosting. Place remaining cake on top. Spread remaining frosting over top and sides of cake. Press coconut around side of cake. Decorate top with pecan halves. Serve.

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