Hummingbird Cake - Gluten Free Recipe | Chelsea Sugar
If you would like an extra zesty flavour in this Hummingbird Cake, add in the lemon zest of 1 ½ lemons when making the cake, and sprinkle a little zest on the cream cheese icing.
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Cooking tools:
- Hand mixer
- Sifter
- Mixing bowl
- Microplane
- Offset spatula
- Cake pan
- Oven
Ingredients
- 1 x 440g can crushed pineapple in natural syrup, drained
- 1 ripe banana, peeled, mashed
- Finely grated rind of 1 lemon
- ⅓ cup (60g) desiccated coconut
- 1 cup (220g) Chelsea Organic Coconut Sugar
- 1 cup (150g) ground almonds
- 1 cup (150g) Edmonds Gluten Free Plain Flour
- 2 tsp Edmonds Baking Powder
- 2 tsp ground cinnamon
- 4 extra large eggs
- ½ cup (125ml) Simply Pure Vegetable oil
- ½ cup (125g) cream cheese, softened
- ¾ cup (115g) Chelsea Icing Sugar, sifted
- 2 tsp lemon juice
- Shredded coconut, for decoration
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