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130g white spelt flour
165g wholemeal spelt flour
1⁄2–1 teaspoon ground cinnamon
11⁄2 teaspoons baking powder
45g organic coconut desiccated
180g organic rapadura sugar
125ml organic coconut oil (or melted butter) plus extra for greasing – though butter will give you the better end result.
1 teaspoon natural vanilla extract
460g ripe bananas, or 3–4, roughly mashed
110g fresh or tinned pineapple in natural juices, drained and cut into small pieces
125g natural yoghurt
250g cream cheese
120g chilled coconut milk (see kitchen notes)
1 tsp lime zest
1 tsp natural vanilla extract or vanilla paste
60ml maple syrup
- Preheat the oven to 175 degrees celsius.
- To make the cake Grease a 20 x 30 cm (8 x 12 in) baking tray and line the base of it with baking paper.
- Place the flours, cinnamon, baking powder and coconut into a bowl, and whisk through to break up any lumps and distribute the ingredients evenly.
- Place the eggs, sugar and coconut oil in a bowl and, using electric beaters, mix well until light and thick. stir in the vanilla extract, mashed bananas and the pineapple, then add the flour and yoghurt and mix together gently until the flour is incorporated.
- Spoon the batter into the prepared tin, and bake for 30 minutes or until a skewer withdraws clean. remove from the oven and leave to cool for 15 minutes before inverting onto a wire rack to cool completely.
- Use another wire rack to invert the cake back to its original state before icing.
- To make the frosting place all the ingredients in a bowl, and using electric beaters, beat until creamy and smooth. 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 this happens, just leave it out at room temperature until it returns to the desired consistency.
- When the cake has cooled, ice as desired.
KITCHEN NOTES 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 120 gm to use in the frosting. The remainder can be kept and used for smoothies. Bear in mind that the coconut milk must be full strength (not 'light'), and not stabilised. A 22 cm (81⁄2 in) springform cake will cook in 40–45 minutes; muffins in 25–30 minutes; and mini-muffins in 15 minutes.
I like this cake with the addition of 70 g (21⁄2 oz/1⁄2 cup) lightly toasted, chopped macadamia nuts. Because most schools don't allow nuts, I've used pineapple instead. Please add macadamias if you'd like, even with the pineapple. If making muffins, they could simply be sprinkled on top with a little coconut, cinnamon and rapadura sugar.
Have no questions.