Thursday, January 19, 2012

Hummingbird cakes with Coconut Crust

Let me take a minute to catch my breath! Since Christmas I began a full time job at a sandwich and coffee bar which was kept me busy from 9am-5pm everyday.  Sadly, I haven't had time to sit around and just be, let alone consider baking or blogging.  Sure enough, my Dad started to complain for sweets or cakes and I knew it was time that I focused on my own kitchen for a little bit instead of the one at work! I made these hummingbird cakes with a coconut crust, and I think they will satisfy my family for the time being! They report that their favourite part was definitely the sweet and chewy coconut crust.  I added extra mashed banana for a gooey-pudding like texture; but the recipe below should get you a normal cupcake texture.  Enjoy!  I hope to be back soon!

440g can crushed pinneapple in natural juices or syrup (depending on sweet tooth)
1 cup plain flour
1/2 cup self-raising flour
1/2 tsp bicarb soda
1/2 tsp cinnamon
1/2 tsp ground ginger
1 tsp vanilla
3/4 cup brown sugar
1/2 cup desiccated coconut
1 cup mashed banana
2 eggs, beaten lightly
3/4 cup vegetable oil

Ingredients for Coconut crust
3 cups shredded coconut
1/2 cup brown sugar
3 eggs, beaten lightly

Preheat oven to 160 degrees fanforced.  Prepare muffin pan. Drain pineapple over a bowl and extract as much syrup as possible. Reserve 1/4 cup of the syrup or juice; this is all you will use.  Sift flours, soda, spices and sugar into large bowl.  Stir in drained pinnepaple, 1/4 cup of syrup/juice, coconut, banana, egg and oil.  Spoon mixture into paper cases; bake 10 minutes.  Meanwhile make coconut crust by combining all the ingredients in a bowl and mixing thoroughly. Spoon on top of cakes evenly and return to oven, baking for about 15 minutes.  Serve lightly dusted with icing sugar, if you like.  I added more mashed banana to my recipe to get a more moist-pudding like texture.

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