Hummingbird cake

Step 1

Preheat oven to 180C/160C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line base and sides with 2 layers of baking paper.

Step 2

Sift flour, bicarb and cinnamon in a bowl. Stir in coconut, sugar and pecans. Make a well. Add banana, egg, oil and pineapple. Stir well to combine. Divide mixture evenly between prepared pans.

Step 3

Bake for 40 to 45 minutes or until a skewer inserted into centre of cakes comes out clean. Stand in pans for 5 minutes. Turn, top-side up, onto a wire rack lined with baking paper. Cool completely.

Step 4

Make Cream cheese frosting: Using an electric mixer, beat cream cheese and butter until light and fluffy. Gradually beat in icing sugar, 1 tablespoon at a time, until light and fluffy. Refrigerate for 2 minutes.

Step 5

Place 1 cake on serving plate. Spread top with 1/4 of the frosting. Place remaining cake on top. Spread remaining frosting over top and sides of cake. Press coconut around side of cake. Decorate top with pecan halves. Serve.