Seeded Hummingbird Cake

Seeded Hummingbird CakesWho’s throwing an Easter party this weekend? Make it a whimsical celebration full of magic with this easy recipe from Julie Gallagher’s Early Bird Breakfast (see previous post).

For more ideas and more delicious recipes recommended for the Early Bird Breakfast plus 11 other party plans, why not purchase In Good Company’s brand new book FOR GOOD TIMES?

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Seeded Hummingbird Cakes

 A deliciously moist, and almost healthy, cake with pineapple, banana and toasted coconut!

440g can crushed pineapple in syrup • 1 cup whole wheat flour . cup self-raising flour • . teaspoon ground cinnamon . teaspoon ground ginger • 1 cup light brown sugar . cup desiccated coconut, toasted • 1 cup mashed banana 2 eggs, beaten • . cup oil

Cream Cheese Icing

100g butter, at room temperature • 150g cream cheese, softened 1. cup (240g) icing sugar, sifted

chocolate-dipped pretzel “twigs”

• shaved coconut, toasted


1 Preheat oven to 180. Grease a Bundt tin.

2 Drain the pineapple and reserve 60ml of the syrup; set aside.

3 Sift the dry ingredients into a bowl, add the sugar, stir and using a wooden spoon, stir in the crushed pineapple, reserved syrup, coconut, banana, egg and oil. Pour into the prepared tin.

4 Bake the cake for 40-50 minutes until a skewer inserted comes out clean. Stand cake in tin to cool before turning out onto a wire rack.

5 To make the icing: beat the butter and cream cheese together until light and fluffy, gradually add the icing sugar.

6 Spread cream cheese icing on the top of the cake and decorate with pretzel twigs and shaved coconut.