Pineapple Hummingbird Cakes

I made pineapple hummingbird cakes from my friend, Jane’s recipe, they weren’t actually that exciting and a bit of a fiddle to make.  Because they had oil and not butter, I think they would have been much improved with a pinch of salt added, Ann.

Hummingbird Cakes with Coconut Crust

•440g canned crushed pineapple

•1 cup plain flour

•1/2 cup self raising flour

•1/2 teaspoon bicarb soda

•1/2 teaspoon ground cinnamon

•1/2 teaspoon ground ginger

•1 cup brown sugar

•1/2 cup desiccated coconut

•1 cup mashed banana

•2 eggs, beaten

•3/4 cup veggie oil

•1 teaspoon icing sugar

Crust

•3 cups shredded coconut

•1/2 cup brown sugar

•3 eggs, beaten lightly

1. Preheat the oven to 180C.  Line muffin pans.

2. Drain pineapple and extract as much syrup as possible.  Reserve 1/4 cup of syrup.

3. Sift flours, soda, spices and sugar into a large bowl.  Stir in the drained pineapple, reserved syrup, coconut, banana, eggs and oil.  Divide mixture into paper cases.

4. Bake cakes for 10 minutes.

5. Meanwhile, make coconut crust.  Combine ingredients in medium bowl.  Spoon crust over cakes; return to oven , bake a further 15 minutes.  Stand cakes in pans for 5 minutes before turning. Lightly dust with sifted icing sugar.