Chocolate Hummingbird Loaf Cake

• 1 cup self-rising flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 cup flaked coconut
• 1/4 cup chopped walnuts
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 None eggs, beaten
• 4 oz milk chocolate, melted
• 1 cup grated carrot
• 1 cup crushed pineapple, drained
• None None FOR THE ICING
• 1 pkg (8 oz) cream cheese, at room temperature
• 4 oz milk chocolate, melted and cooled
• 1 cup powdered sugar, sifted

1. Preheat the oven to 350u0b0F. Lightly grease and line an 8 x 4-inch loaf pan with parchment paper.
2. Sift flour, cocoa powder, cinnamon and baking soda into a large bowl. Stir in coconut and walnuts.
3. Whisk sugar, oil and eggs in a large bowl. Whisk in chocolate. Stir in carrot and pineapple. Add to dry ingredients and stir gently until combined. Pour into prepared pan, smoothing the top.
4. Bake 40-45 mins, until toothpick inserted into center comes out clean. Cool in pan 15 mins. Remove from pan; cool completely on wire rack.
5. For the icing, beat cream cheese in a medium bowl with an electric mixer until smooth. Beat in chocolate with powdered sugar until well combined. Spread on top and sides of cooled cake.

flour, cocoa, ground cinnamon, baking soda, flaked coconut, walnuts, granulated sugar, vegetable oil, eggs, milk chocolate, carrot, pineapple, icing, cream cheese, milk chocolate, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/29855 (may not work)