Joanna McMillan's Hummingbird Cake

Joanna McMillan's Hummingbird Cake

Cooking time


1. Preheat the oven to 180°C

2. Heat the barbeque to medium-low heat. Place the pinapple onto the barbeque, brushed with a little Cobram Estate Extra Virgin Olive Oil. Grill until golden and caramalised. Remove and allow to cool. Chop into finely diced pieces. 

3. Place the whole bananas, (skin left on) onto the barbeque and cook until blackened and slightly deflated. Be careful not to burst or split the banana. Remove from the heat, on to a plate, and leave to cool. Remove bananas from their skin, discarding skin. Mash with a fork.

4. In a large bowl sift the flour, baking soda and mixed spice.

5. In a seperate bowl whisk together the eggs, Cobram Estate Extra Virgin Olive Oil and mashed banana until well combined. Add the pinapple, chia seeds and carrot.

6. Pour the wet mixture into the flours and mix until just combined.

7. Pour into a lightly greased 20cm spring form tin, lined with baking paper. Bake in oven for 40 minutes or until golden brown. Test the centre with a skewer. Remove from the oven and leave to cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.

8. To make the icing, whisk the cream cheese in an electric mixer with the xylitol until light and smooth. Add the lemon juice and whisk to combine.

9. To roast the coconut, place coconut on an oven tray and roast for 3-5 minutes at 160°C until lightly golden. (Ovens vary, so be careful not to burn it).

10. To assemble the Hummingbird cake, cut the cake horizontally through the middle to make 2 layers. You can either fill the middle with all the frosting, or divide between the centre and the sides, (like we have done), or simply leave the cake whole and spread the frosting over the top. To finish, garnish with the coconut over the cream cheese frosting.

With special thanks to our friend Dr. Joanna McMillan

Ingredients Chevron Icon

3 bananas

190g pineapple, sliced, core removed

1 tsp mixed spice

2 cups carrot, grated 

4 large eggs, free range or organic 

2 cups wholemeal spelt flour (or regular wholemeal flour) 

½ cup Cobram Estate light flavoured extra virgin olive oil

½ cup chia seeds


 Juice of a lemon

1 ½ tb xylitol or erythritol stevia mix

250g light cream cheese

1 cup flaked coconut (to garnish)

1 tsp baking soda