Organic Coconut Sugar
Made from the nectar of the...
- Ingredients
- Method
Ingredients
- 1 ¾ cups Edmonds Self Raising Flour (260g)
- 1 tsp Edmonds Baking Soda
- 1 tsp mixed spice
- ¾ cup Chelsea Dark Cane Sugar or Chelsea Organic Coconut Sugar (150g)
- ½ cup desiccated coconut (40g)
- 2 eggs, lightly beaten
- ¾ cup coconut cream (190ml)
- ½ 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
- ½ cup shredded coconut, lightly toasted (40g)
Chelsea Products in Recipe
Dark Cane Sugar
A moist, dark brown sugar...
Icing Sugar
Icing sugar can also be...
Reviews
15
What did you think of this recipe?
Manda
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!
5
Claire Palmer
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.
3
Pam
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.
3
Carolyn
I recently made this cake for a work function it was finished off in no time Easy to prepare and reportly delicious
5
Marina Davis
Hummingbird cake to die for
5
Method
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.
Chelsea Products in Recipe
Organic Coconut Sugar
Made from the nectar of the...
Dark Cane Sugar
A moist, dark brown sugar...
Icing Sugar
Icing sugar can also be...
Reviews
15
What did you think of this recipe?
Manda
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!
5
Claire Palmer
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.
3
Pam
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.
3
Carolyn
I recently made this cake for a work function it was finished off in no time Easy to prepare and reportly delicious
5
Marina Davis
Hummingbird cake to die for
5
You May Like These
ingredients
- 3/4 cup self raising flour (113g)
- 1 tsp baking soda
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 cup Chelsea Raw Sugar or Chelsea Organic Coconut Sugar (225g)
- 3/4 cup wholemeal flour (113g)
- 2 cups grated carrot (approx. 4 medium carrots)
- 3/4 cup chopped walnuts (90g)
- 1/2 cup sultanas or raisins (70g)
- 2 Tbsp desiccated coconut
- 3 large eggs
- 1 cup rice bran oil or canola oil (250ml)
- 1 tsp vanilla essence
Cream Cheese Icing
- 125g cream cheese
- 50g butter, softened (or Olivani Spread)
- 1 1/2 cups Chelsea Icing Sugar (225g)
ingredients
- 1 ½ cups flour
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- 1 cup Chelsea White Sugar
- 3 eggs lightly beaten
- 1 cup buttermilk
- ½ cup chopped walnuts
- 1 cup sultanas
- 1 x 225g can crushed pineapple pieces drained
- 2 cups over-ripe bananas mashed
Cream Cheese Icing
- 100g cream cheese
- 2 cups Chelsea Icing Sugar
- grated rind and juice of 1 lemon
ingredients
- ⅓ cup Chelsea White Sugar
- 125g butter, softened (or Olivani Spread)
- 2 eggs
- 3 mashed bananas
- 2 cups flour
- 2 tsp baking powder
- 2 Tbsp milk
- 1 tsp baking soda
ingredients
- Cake
- 2 cups flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tst cinnamon
- 1 - ¾ cups Chelsea White Sugar
- 1 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 2 cups grated carrot
- 1 cup flaked coconut
- 1 cup walnuts
- 1 (8oz) can crushed drained pineapple
Icing
- 1 8oz cream cheese at room temperature
- ¼ cup butter at room temperature
- 2 cups Chelsea Icing Sugar
- few drops vanilla essence
learn about baking
How to Choose SugarFor Baking?
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