Friday, 30 May 2014
HUMMINGBIRD POKE CAKE
2 x 340 gm packets vanilla cake mix
3 very ripe bananas mashed
1 440 gm can crushed pineapple
1 250 gm packet cream cheese
1 packet vanilla instant pudding mix
1 1/2 cups cold milk
3/4 cup shredded coconut toasted
3/4 cup crushed walnuts
whipped cream to serve
line a 9 x 13 pan with baking paper. preheat oven to 350 f (180 c)
drain pineapple, keeping juice.
put both cake mixes into bowl and make cake according to direction on packet.(just doubling the ingedients needed)
add in mashed banana.
pour into pan and cook approx 35 -40 mins till skewer comes out clean.
take cake out of oven and cool then poke holes all over top of cake with tip of wooden spoon.
spread the crushed pineapple evenly over top of cake.
with an electric mixer, combine cream cheese, pudding mix and milk. beat until smooth and thick enough to spread.
spread over cake.
sprinkle with toasted coconut and walnuts.
poke more holes all over the cake with a skewer (through the cream cheese and coconut) and tip pineapple juice evenly over the top
serve with whipped cream.
TO TOAST COCONUT
spread coconut over the bottom of a flat tray.
place under griller on a medium temperature and keep stirring it around until desired colour. can also be done in the oven on 350 C (180 f)