Hummingbird Cake


I have never tried Hummingbird cake in Thailand before moving to Australia. My first year in Melbourne I tried it and liked it a lot. I like anything with spices and herbs. I didn’t know that you could add spices in the dessert. When we went out and had a chance to order a slice, it become one of my favourites. My first experience came from my neighbour Bruna who invited us to her house. I asked her the recipe and here you go Bruna’s recipe, my Italian neighbour. 

Hummingbird Cake

Hummingbird Cake


  1. 2 cups self-rising flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon salt
  4. 1 cup raw sugar
  5. 1 teaspoon ground cinnamon
  6. 1 teaspoon ground coriander
  7. 1 teaspoon ground nutmeg
  8. 2 large eggs, beaten
  9. 1 cup sunflower oil
  10. 1 1/2 teaspoons vanilla extract
  11. 1 (440g) can crushed pineapple, undrained
  12. 1 cup chopped pecans
  13. 1 cup chopped ripe bananas
  14. 1/2 cup desiccated coconut
  15. Cream Cheese Frosting
  16. 125g cream cheese, soften
  17. 50g unsalted butter
  18. 1 teaspoon vanilla extract
  19. 225g (1 1/2 cups) icing sugar mixture
  20. 1/2 cup chopped pecans


  1. Preheat oven to 170°C. Brush a round 22cm cake pan with melted butter to lightly grease. Line the base with non-stick baking paper.
  2. Drain pineapple, reserving 1 tablespoon of juice.
  3. Combine the flour, baking soda, salt, raw sugar and ground cinnamon in the large bowl. Add in the beaten eggs, sunflower oil, stir until all dry ingredients are moistened. (Do not beat)
  4. Stir in vanilla extract, pineapple, banana, desiccated coconut and pecan. Stir until just combined.
  5. Spoon into the prepared pan. Bake for 50-60 minutes or until a wooden pick inserted in centre comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  6. Cream Cheese Frosting
  7. To make the cream cheese frosting, use an electric beater to beat the cream cheese until fluffy, then gradually beat in the butter until combined. Add in icing sugar, vanilla extract and reserved pineapple juice in a bowl until smooth, light and fluffy. Spread over the top of the cake. Garnish with chopped pecans. Cut into slices to serve.

About Sunisaoley

Sunisaoley is a Thai housewife living in Australia with her Australian husband and single pre-teen daughter. She loves cooking, gardening and travelling.


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