Susan's Famous Hummingbird Cake!

It was my mum's birthday recently and as I had said to her 'I will make you ANY cake you want', she requested her favourite - a Hummingbird Cake.  Seeing as all of my worldly possesions, (including my favourite cookbooks of course) were en route in a shipping container from London, I didn't have my tried and tested recipe to hand - however - Susan, my very good family friend saved the day with her EVEN BETTER recipe which she kindly gave me and allowed me to share with all of you!  It's so deliciously moist and is wonderful with the cream cheese frosting, sprinkled with lightly toasted coconut to serve... Have fun!

Cooking Time:  1 hr 15 mins
Preperation Time:  20 mins
Serves:  A lot!

Ingredients:

 - 3 cup SR flour

 - 1 cup good quality vegetable oil

 - 1 425g tin crushed pineapple

 - 1 225g tin mango (drained)
 - 3 bananas, mashed

 - 2 cups brown sugar

 - 1 tsp cinnamon

 - 1 tsp vanilla

 - 3/4 cup roughly chopped walnuts

Cream Cheese Frosting:
 - 225g cream cheese (cold)
 - 40g butter
 - 500g icing sugar
 - 1tsp vanilla
 - Toasted coconut flakes to decorate

Method:
1)  Preheat oven to 185'C and grease a large 25inch cake tin.

2)  In a bowl, mix together your crushed pineapple (with syrup), chopped mango, oil, vanilla and mashed bananas.

3)  In a seperate bowl, mix together flour, sugar, cinnamon and walnuts.

4)  Combine both bowls until all ingredients are mixed together, then pour into prepared cake tin.

5)  Bake for 1 1/4 hrs, or until lightly golden and springy to the touch. A testing skewer should come out with moist crumbs when inserted.

6)  To make the cream cheese frosting, beat together your cream cheese (cold from the fridge), butter, vanilla and icing sugar for about 5 minutes on high speed.  Be careful not to over beat, or else the frosting will be too runny.

7)  When your cake is cool, spread with the cream cheese frosting and sprinkle with toasted coconut flakes to decorate!