Hummingbird Cake Recipe

In a mixing bowl, whisk the sugar and whole eggs until the mixture doubles in volume.

Incorporate the flour, baking powder, and salt into the mixture gradually. Add the oil while continuing to mix. Then incorporate the cinnamon and vanilla.

Peel and cut the bananas and pineapple into pieces, then chop the nuts. Gently add to the mixture.

Divide the mixture evenly between 2 buttered and floured cake pans. Smooth with a spatula.

Bake in a preheated oven at 170°C with fan for about 30 minutes. Let cool.

Gradually soften the cream cheese with the liquid cream, add the powdered sugar and the liquid vanilla. Set aside in the refrigerator.

Spread a layer of cream on one of the two cookies, place the second cookie on top, and completely cover the top and sides of the cake with cream.

To finish, roast the coconut and spread it on top of the cake. Decorate it with swirls of cream and half nuts.