Mini Hummingbird Cakes with Cream Cheese Pineapple frosting
Servings: 12
Calories: 909kcal
Ingredients
For the Cakes
- 10 ½ oz (300g) sugar
- 10 ½ oz (300g) all-purpose flour (= plain flour)
- 1 ¼ cups (300ml) coconut oil , melted and cooled (or sunflower oil)
- 3 ½ oz (100g) pecans , roughly chopped into small pieces
- 3 ½ oz (100g) tinned pineapple , drained and liquid reserved
- 3 large eggs
- 3 medium very ripe bananas , peeled
- 2 oz (50g) desiccated coconut
- 1 tsp baking soda (= bicarbonate of soda)
- 1 tsp ground cinnamon
- ½ tsp salt
- 2 oz (60g) sugar for the syrup
For the frosting and decoration
- 1 ¼ lb (600g) powdered sugar (= icing sugar)
- 3 ½ oz (100g) unsalted butter at room temperature
- 12 oz (350g) full fat cream cheese or Mascarpone cheese
- 2 oz (60g) freeze dried pineapple powder
- extra freeze dried pineapple and apricot pieces to decorate
Instructions
Make the frosting.
- Beat the butter and sugar in a stand mixer until they two are well blended. Add the cream cheese all in one go and beat until incorporated.
- Add the powdered pineapple and whisk together until you have firm peaks. Be really careful not to overbeat as the frosting will become runny. Transfer to a piping bag fitted with a large star tip, secure the end and keep chilled.
Make the Cake
- Preheat the oven to 325°F (170°C) and grease and line 3 x 8-inch (20cm) cake tins with greaseproof paper. Lightly grease the mini cake tin (affiliate link), if using.
- Put the sugar, oil, bananas and eggs in a food processor and pulse until liquidized.
- Add the flour, desiccated coconut, bicarbonate of soda, cinnamon and salt and pulse until everything is well mixed. You may need to stop the food processor and scrape the sides of the bowl.
- Drain the pineapple and reserve any juice. Chop into small pieces.
- Transfer the batter into a bowl and fold in the pineapple and pecans.
- Divide the batter between the cake tins and bake for 20-25 minutes or until the cakes are well risen, coming away from the sides of the tin and a skewer inserted in the center comes out clean.
- Transfer to a wire rack to cool before frosting.
- Put the pineapple juice and sugar in a small saucepan, bring to the boil then reduce heat to a simmer. Cook for 5-10 minutes until the syrup thickens slightly. Brush over the cakes.
- If you are making mini cakes, cut in half and level the tops. Brush the syrup on the inside of the cakes.
- Sandwich the cakes with the frosting and pipe some rosettes on top (or smooth over the cakes with a palette knife).
- Decorate with some freeze dried fruit pieces and serve immediately.
Nutrition
Calories: 909kcal | Carbohydrates: 111g | Protein: 7g | Fat: 52g | Saturated Fat: 35g | Cholesterol: 91mg | Sodium: 374mg | Potassium: 255mg | Fiber: 3g | Sugar: 85g | Vitamin A: 683IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg
