Hummingbird Bundt Cake

• 15g (1 tbsp/½oz) butter
• 15g (1 tbsp/½oz) plain flour

For the cake:

• 225g (1 cup/8oz) unsalted butter, melted
• 200g (1 cup + 2 tbsp/7oz) golden caster sugar
• 3 eggs, beaten
• 1 tbsp vanilla bean paste
• 225g (2 large bananas/8oz) bananas, mashed
• 200g (1 cup/7oz) canned crushed pineapple
• 65g (¾ cup/2¼oz) desiccated coconut
• 225g (1¾ cups/8oz) selfraising flour
• 100g (1 cup/3½oz) pecans and walnuts, chopped

For the cream cheese frosting:

• 1 tsp vanilla bean paste
• 125g (¾ cup/4½oz) cream cheese
• 50g (3½ tbsp/1¾oz) unsalted butter, softened
• 300g (2¾ cups/10½oz) icing sugar, sifted
• 50ml single cream, or more to loosen

Preheat your oven to 160°C fan/180°C/350°F/gas 4.

Melt the butter, then use a pastry brush to brush it evenly over the inside of a 10-cup Swirl Bundt® pan, being careful to get into every nook and cranny. I find it easier to brush from the base up to prevent any butter pooling. Sift over the flour, moving the pan from side to side to coat it evenly. Turn it upside down and give it a final tap to remove any excess, then set aside. Alternatively, spray with baking spray containing flour and use a pastry brush to evenly coat the details of the pan.

Add the melted butter and sugar to a bowl and whisk together. Add the eggs and beat until smooth, then add the vanilla, mashed bananas and pineapple, mixing until homogenous. Add the coconut and flour and fold them through, followed by the pecans and walnuts. Pour into the prepared pan and bake for 45–50 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

To make the frosting, combine the cream cheese, vanilla and butter in the bowl of a stand mixer (or use hand-held electric beaters) and then gradually add the icing sugar. Pour the cream in and mix again until you have a thick but pourable frosting.

Spread the frosting evenly over the Bundt, sprinkle over desiccated coconut and briefly leave to set. Just before serving, slice the passion fruit in half and spoon the pulp over the top. You could serve fresh pineapple on the side and use the pineapple crown to decorate the centre too, if you like. Serve with tropical pride! This Bundt keeps well in an airtight container for several days.