Buy your fresh organic pineapples from the Organic Farmers Market when they’re in season.
Hummingbird Cake
Ingredients
Cake
- 450g of (chunky) blended pineapple
- 1.5 cup plain flour
- 1 tsp baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar (firmly packed)
- 1/2 cup desiccated coconut
- 1 cup mashed (over ripe) bananas
- 2 eggs
- 3/4 cup vegetable oil
Cream cheese frosting (optional)
- 50g butter (left at room temperature to soften)
- 250g cream cheese, softened
- 2 teaspoons vanilla extract
- 1 cup icing sugar
Method
- Preheat oven to 180°C.
- Grease a 20 x 20 cm square baking tin (or 23 cm round baking tin), and line the base with baking paper.
- Using a fine sieve, drain the pineapple, setting aside 1/4 cup of juice.
- In a large bowl, beat eggs, brown sugar and vegetable oil.
- Mix in the mashed bananas.
- Sift flour, bicarbonate of soda, baking powder, cinnamon and salt, and gradually add to mixture while stirring.
- Add coconut and then the pineapple and pineapple juice, and mix until combined.
- Pour into prepared baking tin and cook for approximately 1 hour, or until cooked (tested with a skewer).
- Leave cake to stand for 5 minutes, then turn out onto a wire rack to cool.
- Cream cheese frosting: beat cream cheese, butter and vanilla extract in a small bowl with an electric mixer until light and fluffy.
- Beat in icing sugar gradually, until smooth.
- Spread on top (and sides) of cake.
- Decorate with tropical flowers if desired.
Virgin Piña Colada/ Pinecoco Smoothie
Makes 2 drinks
Ingredients
- 1/3 of a 400ml can of coconut cream
- 1/2 a large pineapple, with skin removed and cut into large chunks
Method
- Blend pineapple chunks until it is an even consistency.
- Add coconut cream and blend until mixed.
Malibu (or white rum) and ice can be added if desired.
Note: for this recipe an approximate ratio of 3 parts blended pineapple to 1 part coconut cream was used, but this can be adjusted according to personal taste.
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