Banana and pineapple cake with colonut, cream cheese frosting
Banana is an all around brilliant choice for baking, adding natural sweetness. I've baked this as a large tray, which makes it easy for cutting and slicing, but it also makes 1 x 22cm cake or 12 muffin sized cupcakes.
* To prepare the coconut milk for the icing, place a can of coconut milk in the fridge or freezer until the creamy part of the milk has firmed up - there will be a clear separation of solid milk/cream, and watery liquid. Spoon this solid portion from the can until you have 120gm. The remains can be kept and used for smoothies. The coconut milk must be full cream (not "light") and not stabilised.
THE CAKE1 cup white spelt flour 1 cup wholemeal spelt flour 1/2 - 1 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/2 cup desiccated coconut 2 eggs 1 cup rapadura sugar 1/2 cup melted butter or coconut oil 1 teaspoon natural vanilla extract 3 - 4 /460gm ripe bananas 1/2 cup pineapple, cut into small pieces 1/2 cup yoghurt
THE ICING250 gm cream cheese 120 gm well chilled coconut milk - see kitchen notes 1 teaspoon lime zest 1 teaspoon natural vanilla extract or vanilla paste 3 tablespoons maple syrup
PRE HEAT OVEN TO 175C.
GREASE AND LINE THE BASE OF A 20 X 30 CM BAKING TRAY
Measure the flours, cinnamon, baking powder, coconut and macadamia nuts into a bowl, and whisk through to break up any lumps and distribute the ingredients evenly. Mash the bananas roughly and add the pineapple.
Add the eggs, sugar and coconut oil to a medium sized bowl, and using electric beaters, mix well until lightened in colour and thick. Add the vanilla and mashed bananas and pineapple and stir through. Add the flour and yoghurt to the egg and sugar mix, and mix together gently until the flour is incorporated.
Pour or spoon into the prepared tin, and bake for 30 mins, or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool for 15 mins inverting onto a cooling rack. When absolutely cool, use another wire rack to invert the cake back to its original state before icing.
To make the icing add all ingredients to a mixing bowl, and using electric beaters, beat until deliciously creamy. Cover and place in the fridge to firm a little before using, but take care not to leave it too long, or it will be too hard. If so, just leave out at room temperature until it reaches the desired consistency.