Hummingbird Cake With Orange Icing

• 1 cup self-rising flour, plus 2 tbsp
• 1/4 cup all-purpose flour
• 1 tsp ground cinnamon
• 3/4 cup brown sugar
• 1/3 cup desiccated coconut
• 1 (15 oz) can crushed pineapple in syrup, drained
• 2 None large overripe bananas, mashed
• 2 None large eggs, at room temperature
• 2/3 cup canola oil
• 1 tsp orange zest
• -1 None Orange Icing
• 1/2 cup powdered sugar
• 1 1/2 tbsp butter, at room temperature
• 1-2 tbsp orange juice

1. Preheat oven to 350u0b0F. Grease and line a 10x6 inch rimmed baking pan with parchment paper, extending paper at long sides for handles.
2. Sift flour and cinnamon into a large bowl. Stir in sugar and coconut. Mix together drained pineapple, mashed bananas, eggs, oil and orange zest then mix into dry ingredients until just combined. Transfer to prepared pan and bake for 40-45 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 15 mins then transfer to a wire rack to cool completely.
3. Meanwhile, to make the orange icing, sift powdered sugar into a medium bowl. Add butter and beat until smooth. Add orange juice until spreadable. Spread icing over cake. Serve cut into pieces.

flour, allpurpose, ground cinnamon, brown sugar, coconut, pineapple, overripe bananas, eggs, canola oil, orange zest, orange icing, powdered sugar, butter, orange juice

Taken from recipes-plus.com/api/v2.0/recipes/34154 (may not work)