If you’re looking for a great cake, full of summer flavours, to feed a crowd, look no further. This recipe makes a large cake, so deliciously moist and more-ish, you’ll have everyone wanting seconds. Because it’s so easy to make, it’s a great way to get kids in the kitchen, if you’re so inclined. Fantastic too for using those bananas hanging around in the fruit bowl.
Because of the high fruit content, this cake is best kept in the fridge.
(Serves 6-8)
Ingredients:
- 250g self-raising flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 270g brown sugar
- 440g can crushed pineapple, drained
- 50g desiccated coconut
- 2 ripe bananas, mashed
- 1/2 cup chopped walnuts
- 2 eggs, lightly beaten
- 250ml (1 cup) sunflower oil
Cream Cheese Icing:
- 100g cream cheese - at room temperature
- 50g unsalted butter - at room temperature
- 1 teaspoon vanilla extract
- 225g (1-1/2 cups) icing sugar mixture
- 1/2 cup finely chopped walnuts, to garnish - optional
Method:
- Preheat oven to 170C
- Grease and line the base of a 24cm cake pan
- Sift flour and spices into a large bowl
- Add sugar, pineapple, cocnut, banana, walnuts, eggs and oil. Stir to combine
- Spread into lined pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean
- Place on a rack and set aside to cool
- To make the icing; place cheese, butter, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of cooled cake
- Garnish with walnuts, if desired
Recipe by Valli Little
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