Hummingjack cake

Preheat oven to 180°C/160°C fan. Grease a 20cm square cake pan. Line the base and sides with baking paper, extending the paper 5cm over the sides.

Place flour, baking soda, sugar, coconut and walnuts in a large bowl. Using a whisk, stir to combine. Make a well in the centre.

Mash bananas and place in a jug with pineapple, eggs, oil and vanilla. Pour pineapple mixture into flour mixture, stirring to combine. Spoon into lined pan and level the surface.

Bake cake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean.

To make coconut topping, stir butter, sugar and milk in a large saucepan over low heat until butter melts and sugar dissolves. Just before using, stir in coconut.

Remove cake from oven. Using a spoon, carefully place topping evenly over cake. Cover loosely with foil and return to oven, baking for 15 minutes. Remove foil and bake a further
10 minutes or until golden. Leave cake in pan for 20 minutes before lifting out onto a wire rack to cool.