Hummingbird Cake

Preheat oven to 180ºC (160ºC fan force) and grease and line 2x 26cm round cake tins with baking paper.

In the biggest bowl you have, cream butter, vanilla and sugar together with a mixer until light and fluffy. Add eggs one at a time and mix until well combined.

Grab another bowl (apologies for the dishes!) and mash bananas. Add coconut, walnuts and pineapple and mix thoroughly before adding to the butter and sugar. Fold in your dry ingredients and give it a good mix!

Divide mixture evenly between two cake tins and bake 35–40 minutes or until a skewer inserted into the middle comes out clean. Once done, remove from the oven and leave for 5 minutes before removing from the tin and placing on a cake rack to cool completely.

While cakes are cooling, get cracking with your icing. Wash out your large bowl, chuck in the butter and beat well until smooth. Add cream cheese and beat until well mixed. Add icing sugar a bit at a time, making sure its mixed well after each addition. Add vanilla extract and mix on high for a few minutes until light and fluffy.

Grab cooled cakes, peel off baking paper and place one on a cake stand or plate. (Level if you wish but I like to keep it “rustic” because I’m far too lazy.) Spread a generous amount of the cream cheese icing over before popping the second cake on top. Repeat with the leftover icing, garnish with fruit and you’re good to go!