Classic Hummingbird Cake

Ingredients

  • 450g canned crushed pineapple in syrup

  • 1 ½ cup self-raising flour

  • ½ tsp ground cinnamon

  • ½ tsp ground ginger

  • 250g HapiSoy Sweetened Condensed Soy Milk

  • ½ cup desiccated coconut

  • 1 cup mashed banana

  • 2 eggs, beaten lightly

  • ¾ cup vegetable oil

Method

  1. Preheat oven to 180ºc fan-forced and grease a deep square cake pan, lined with baking paper.

  2. Drain pineapple over medium bowl, pressing down on the pineapple to extract syrup and reserve ¼ cup syrup.

  3. Sift flour, spices and sugar into a large bowl.

  4. Stir in pineapple, reserved syrup, coconut, banana, egg and oil, mixing well.

  5. Pour into pan and bake in oven for about 40 minutes.

  6. Stand for 5 minutes before removing from pan then turn onto wire rack to cool.