By Chelsea Sugar
Page views: 120868A tropical paradise in a cake! Full of the flavours of coconut, pineapple and banana, and deliciously moist.
13 reviews
1 3/4 cups Edmonds Self Raising Flour (260g)
1 tsp Edmonds Baking Soda
1 tsp mixed spice
3/4 cup Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar (150g)
1/2 cup desiccated coconut (40g)
2 eggs, lightly beaten
3/4 cup coconut cream (190ml)
1/2 cup vegetable oil (125ml)
1 cup mashed banana (about 2 bananas)
432g can crushed pineapple, well drained
CREAM CHEESE ICING
125g Meadow Fresh Traditional Cream Cheese (room temperature)
2 cups Chelsea Icing Sugar (300g)
1 Tbsp lemon zest
1-2 tsp lemon juice
1/2 cup shredded coconut, lightly toasted (40g)
Preheat oven to 180°C bake / 160°C fan bake. Grease a high-sided 20cm round cake tin and line with baking paper.
Sift the Edmonds Self Raising Flour, Edmonds Baking Soda and mixed spice into a large bowl. Stir in the Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar and coconut.
In a separate bowl, whisk the eggs, coconut cream and oil together. Add to the flour mixture along with the banana and pineapple. Gently fold in until well combined.
Spoon mixture into prepared tin and bake for 50-60 minutes, or until cake feels firm to touch and a skewer inserted into the centre comes out clean.
Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
CREAM CHEESE ICING
Beat all ingredients (except coconut) with an electric mixer until pale and fluffy. Spread over cake and sprinkle with coconut.
Absolutely delicious! So easy and quick to make and very moist. Icing was easy too - I left the cream cheese out of the fridge for a couple of hours before using and had no issues at all. Firm favourite now!
The cake was beautiful, the icing a disaster. I would highly recommend not adding lemon juice and only the zest - otherwise you’ll end up with a watery mess that no amount of icing sugar can fix.
Very nice cake and super easy for the grandkids to help. Wifey reckons she can taste the baking soda so might dissolve next time. thanks chelsea
Cake delicious, but icing runny. When I looked at other cream cheese recipes, they all had butter added. So, I added more icing sugar and softened butter. Not great but better.
I recently made this cake for a work function it was finished off in no time Easy to prepare and reportly delicious
WOW wow wow
my birthday buddy at work made this for my birthday cake as I had told her that my fav cake was a 'hummingbird' .... It was sooooooo delicious and just what the team needed with the busy week we were having - bought the leftover piece home for hubby and myself to enjoy - thanks Chelsea Sugar (best birthday cake) in a looooong time x
Thanks Chelsea a simply beautiful cake- didn't have any pineapple so whizzed up a can of fruit salad instead and added a couple tbsp some malibu rum to coconut milk, a smidge of salt and two teasp cinnamon into the mix - when baked, topped with cream cheese icing lemon juice/passionfruit mix and thread coconut to garnish - very yummy and a hit !!
My Icing is really runny, consistency of condensed milk ??????? What did i do wrong?? I followed the recipe and directions to a tee!!
CHELSEA: Hi there, the consistency of the icing can depend on the type of cream cheese you use and the temperature of the ingredients. If you're finding it too runny just add a little more icing sugar until it reaches your desired consistency.
Lovely moist cake, will bake this again.
1 of 1,000 prizes of 2 x 2018 Chelsea Recipe Calendars
One for you and one to gift!
Full competition details and T&Cs at chelsea.co.nz/2018calendar
Join The Chelsea Baking Club and get all the latest recipes, tips and tricks in the Baking Club newsletter. Plus create your own recipe book and upload and show off your own amazing creations.
or
Reviews
Average Rating