Hummingbird cakes | Women's Weekly Food

Ingredients

• 1 cup (150g) plain flour
• 1⁄2 cup (75g) self-raising flour
• 1⁄2 teaspoon bicarbonate of soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1 cup (220g) firmly packed brown sugar
• 1⁄2 cup (40g) desiccated coconut
• 1 cup 440g (14oz) can crushed pineapple, drained
• 1 cup (240g) mashed banana (see tips)
• 2 eggs, beaten lightly
• 3⁄4 cup (180ml) vegetable oil
• 1 cup (75g) shredded coconut
• Cream cheese frosting
• 60 grams butter, softened
• 125 grams cream cheese, softened
• 2 teaspoons vanilla extract
• 3 cups (480g) icing sugar