Hummingbird Cake with Cream Cheese Icing | Women's Weekly Food

Ingredients

• 1 3/4 cups self-raising flour
• 1 cup caster sugar
• 1/2 cup desiccated coconut
• 1/2 cup walnuts, finely chopped
• 1 teaspoon bicarbonate of soda
• 440g can crushed pineapple, drained
• 2 large over-ripe bananas, mashed
• 2 eggs, lightly whisked
• 3/4 cup vegetable or sunflower oil
• 1/2 quantity cream cheese icing
• banana chips and flaked coconut, to decorate
• 250g cream cheese, at room temperature
• 100g butter, chopped, at room temperature
• 1 1/2 cups icing sugar, sifted
• 1 tablespoon pineapple juice
• 1 teaspoon lemon zest, finely grated