Wednesday, August 28, 2013
This amazingly moist & flavoursome cake got rave reviews at my Big Cake Bake earlier in the week. It has 2 types of fruit in it, so must be healthy ;-) and nothing - NOTHING - beats cream cheese icing. Do yourself a favour - make this cake!
400g can crushed pineapple - or fresh pineapple, crushed in a food processor/Thermomix
1 cup plain flour
½ cup self-raising flour
½ teaspoon bicarbonate of soda
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup firmly packed brown sugar
½ cup desiccated coconut
2 large over-ripe bananas, mashed
2 eggs, beaten lightly
¾ cup vegetable oil (or other oil of your choice)
Cream cheese icing
25g butter, softened
100g cream cheese, softened
1 teaspoon vanilla extract
1½ cups icing sugar mixture
Preheat oven to moderate. Grease and/or line a medium square/round or ring cake pan.
Drain pineapple over medium bowl, pressing with spoon to extract as much syrup as possible. Reserve ¼ cup syrup.
Sift flours, soda, spices and sugar into large bowl. Using a wooden spoon, stir in drained pineapple, reserved syrup, coconut, banana, egg and oil; pour into prepared pan.
Bake cake in moderate oven about 40 mins. Stand cake in pan 5 mins before turning onto wire rack; turn cake top-side up to cool.
Spread cold cake with cream cheese frosting.
Cream Cheese Icing
Beat butter, cream cheese and extract in small bowl with electric mixer until light and fluffy, gradually beat in icing sugar.