- 2 cups self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar
- 1/2 cup desiccated coconut
- 1/2 cup pecan nuts, chopped
- 2 eggs, lightly beaten
- 1 cup mashed banana (you will need 2 large, ripe bananas)
- 3/4 cup sunflower oil or canola oil
- 450g can crushed pineapple in natural juice, well drained
Cream cheese icing
- 60g butter, chopped
- 125g light spreadable cream cheese
- 1/2 teaspoon vanilla essence
- 1 1/2 cups pure icing sugar, sifted
- toasted shredded coconut or chopped pecan nuts
Preheat oven to 180°C. Grease and line the base of a 6cm deep, 22cm (base) springform cake pan.
Sift flour, bicarbonate of soda and cinnamon into a large bowl. Add sugar, coconut and pecans. Stir to combine.
Combine eggs, banana and oil in a large jug. Add egg mixture and pineapple to flour mixture. Using a large metal spoon, gently stir to combine. 4 Spoon batter into pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 5 minutes. Release side and transfer to a wire rack to cool completely.
Make cream cheese icing Using an electric mixer, beat butter, cream cheese, vanilla and icing sugar until smooth.
Spread icing over cake. Sprinkle with toasted coconut. Slice and serve.
Variation: This cake is also delicious topped with a butterscotch icing: beat 185g light spreadable cream cheese, 1 teaspoon vanilla essence, 1 cup pure icing sugar and 1/2 cup dark brown sugar until smooth.Source : Taste.com.au