Hummingbird Cake

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1 3/4 cups (265g) self-raising flour

1 cup (200g) brown sugar

1/2 cup (45g) desiccated coconut

1/2 cup (55g) coarsely chopped walnuts

1 tsp bicarbonate of soda

1 tsp ground cinnamon

440 g can crushed pineapple, drained

2 large over-ripe bananas, mashed

2 eggs, lightly whisked

3/4 cup (185ml) sunflower or vegetable oil

Method: 1. Preheat oven to 160°C. 2. Grease a large cake tin. 3. Combine the flour, sugar, coconut, walnuts, bicarb soda, and cinnamon in a large bowl. 4. Mash the banana in a separate bowl and add to the mixture along with the pineapple, eggs and oil. St

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