Hummingbird Cake

For cake: 

3 cups flour 

1 ½ cups sugar 

1 ½ teaspoons cinnamon 

1 teaspoon salt 

1 teaspoon baking soda 

3 eggs, lightly beaten 

1 ½ cups vegetable oil 

1 ½ teaspoons vanilla extract 

2 cups mashed bananas (use ripe bananas) 

1 (8-ounce can crushed pineapple, drained

 ¾ cup coconut 

1 cup chopped pecans

For Frosting: 

450g cream cheese, at room temperature 

12 tablespoons butter, at room temperature 

6 cups icing sugar

2 teaspoons vanilla

Pecans, coconut, to garnish

Instructions 

Preheat oven to 350°. Whisk together flour and the next 4 ingredients in a large bowl. Add eggs, oil, and vanilla, and stir until combined. Fold in bananas, pineapple, coconut, and pecans. 

Frosting: In a large bowl beat cream cheese and butter until smooth. Slowly add icing sugar, mixing until it's all incorporated. Add vanilla and mix until combined. Garnish with pecans or coconut.

Chocolate Refrigerator Cake

250 grams good-quality dark chocolate [min. 70% cocoa solids], roughly chopped
250 grams plain biscuits
100 grams soft butter

150 grams caster sugar
3 large eggs
2 tablespoons unsweetened cocoa powder

Crush biscuits.  Melt chocolate and butter in a bowl over boiling water.  Allow to cool slightly

Beat sugar, and the eggs.

Add cocoa to the melted chocolate and stir until combined.

Add egg mixture to the chocolate mixture, mix until smooth, then add the crushed biscuits and pour into lined cake tin and place in fridge until set.

Remove from fridge about half an hour before serving so it is easier to cut.