Hummingbird Cake

Ingredients:

• 1 can crushed pineapple in juice drained
• 2 ripe bananas mushed
• 2/3 cup desiccated coconut
• 1 cup coconut sugar or substitute with raw sugar
• 1 cup coconut flour or almond flour
• 1 cup gluten free flour
• 2 teaspoon baking powder
• 2 teaspoon cinnamon
• 2 teaspoon vanilla essence
• 4 eggs beaten
• 1/2 cup oil (olive or vegetable)
• 1 lemon zest

Instructions:

1. Preheat oven to 160C and grease 26cm ring cake tin.
2. In large bowl add pineapple, bananas, lemon zest, coconut, sugar, coconut flour and gluten free flour.
3. In a separate bowl combine all other ingredients and stir with a fork.
4. Add to the other ingredients and fold through.
5. Pour into cake tin and smooth top down with back of a spoon or a wet hand.
6. Place in oven for 40 minutes or until knife once inserted comes out clean.
7. Remove by flipping onto a plate and serve warm or cold.
8. You can ice if desired.