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Chocolate hummingbird loaf

Chocolate hummingbird loafWoman's Day
12
20M
45M
1H 5M

Ingredients

Icing

Method

Chocolate hummingbird loaf

1.Preheat oven to moderate, 180°C. Lightly grease and line a 10 x 20 cm loaf pan with baking paper.
2.Sift flour, cocoa, cinnamon and bicarbonate of soda together into a large bowl. Stir in coconut and walnuts.
3.In a large jug whisk sugar, oil and eggs together. Whisk in chocolate. Stir carrot and pineapple through.
4.Make a well in the centre of the dry ingredients. Lightly stir in pineapple mixture until combined.
5.Pour into pan, smoothing surface. Bake 40-45 minutes, until cooked when tested with a skewer. Cool in pan 15 minutes. Transfer to a wire rack to cool completely.

Icing

6.In a small bowl, using electric mixer, beat cream cheese until smooth. Beat in chocolate with icing sugar until well combined. Spread over top and sides of cold cake.

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