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Little Hummingbird Cakes
Cuisine Cake
Cook Time 25 minutes
Servings
serves
Ingredients
Cuisine Cake
Cook Time 25 minutes
Servings
serves
Ingredients
Instructions
  1. Preheat oven to 180c or 160c fan forced. Lin a 12 hole medium muffin pan with paper cases. Sift flours, bicarbonate of soda and cinnamon into a large bowl. Stir in sugar and coconut and make a well in the centre.
  2. Add eggs, butter, banana and pineapple to the dry ingredients and fold together with a rubber spatula. Spoon into paper cases. Bake for 25 minutes or until the cakes spring back when gently touched. Leave in pan for 5 minutes, then lift them out onto a wire rack to cool completely.
  3. Use electric beaters to beat cream cheese and vanilla until smooth. Add icing sugar to the mixture a little at a time until smooth and creamy. Spread icing over cakes. Sprinkle the tops with toasted coconut.
Recipe Notes

Toasted Coconut To toast the coconut, place in a dry frying pan and cook over medium heat, stirring often, until golden. Transfer to a plate to cool.

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