The Hummingbird

I find this cake absolutely a dream to make and eat!  And what I think makes this cake so special are the dried pineapple flowers on top, aren’t they beautiful?

Hummingbird cake composes of crushed pineapple, dessicated coconut, mashed bananas and walnuts. This is a trio of moist tropical layers with creamy cream cheese frosting and is topped with more frosting, crushed walnuts and decorated with gorgeous home made dried pineapple flowers.  An irresistible tropical delight where I find myself unable to ever resist a second helping.


Recipe for the hummingbird is from

To make dried pineapple flowers:

Preheat oven to around 150 degrees Celsius.

Peel a pineapple, either whole or half is fine.  Make sure you get rid of all the yucky bits.

Then thinly slice the pineapple, the thinner the better!

Place them on a baking tray lined with baking paper.

Bake them for about 30 minutes but keep an eye on them to make sure they don’t go brown or burnt.

When you can see they are dry and slowly getting golden, place each pineapple slice into a muffin tin and continue baking until golden.

Voila, beautiful garnishes for your cake!

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