Magdalena Roze's Hummingbird Cake

delicious.com.au

Karen

1 ½ cups (200g) gluten-free plain flour

2 ½ tsp baking powder

2 tsp mixed spice

1 cup (130g) coarsely grated pumpkin

1 cup (130g) coarsely grated carrot

/2 cup (100g) mashed ripe banana (approximately 1 large banana)

450g can crushed pineapple in syrup, drained and chopped well

1 cup (80g) desiccated coconut

3 eggs, at room temperature

1 egg yolk, at room temperature

¾ cup (110g) coconut sugar

3 tsp vanilla extract

140ml grapeseed oil

60g runny honey

¾ cup (80g) chopped pecans, walnuts, plus extra to serve

Thin strips of orange zest to decorate (optional)

Toasted coconut flakes, to decorate (optional)

Edible flowers, to decorate (optional)

subheading: COCONUT ICING:

3 x 400ml cans organic coconut cream, chilled overnight (we used Woolworths Macro Organic)

½ cup (60g) pure icing sugar

1 tbs vanilla bean paste

Directions at delicious.com.au

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