This cake is a cross between a carrot and a banana cake, with pineapple thrown in for juicy sweetness – a lovely light dessert or teatime treat
Ingredients
- 227g can pineapple pieces, in juice
- 50g sultanas
- 175ml sunflower oil
- 2 medium eggs
- 3 tbsp coconut yogurt (we used Rachel’s)
- 200g self-raising flour
- ½ tsp bicarbonate of soda
- 1 tbsp ground cinnamon
- 200g soft light brown sugar
- 50g walnuts, chopped
- 100g carrot, grated (roughly 1 carrot)
- 1 overripe banana, mashed
For the icing
- 200g cream cheese
- 50g coconut yogurt
- 50g icing sugar
- dried sliced coconut shavings, to serve (optional)
Method
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Drain the juice from the pineapple into a small saucepan, add the sultanas, simmer for 1-2 mins until the sultanas are plump, then set aside to cool. Heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with a strip of baking parchment.
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In a jug, whisk the sunflower oil, eggs and yogurt. In a large bowl, combine the flour, bicarbonate of soda, cinnamon, sugar, walnuts and 1/2 tsp salt. Pour the wet ingredients into the dry, add pineapple, drain the sultanas and add these too, along with the carrots and banana. Mix with a spatula until combined, then scrape into the tin and bake on the middle shelf of the oven for 50 mins until a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, then transfer to a wire rack.
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To make the icing, whisk together the cream cheese, yogurt and icing sugar in a large bowl until just combined – be careful not to overmix. When the cake is cool, spread the icing on top and scatter with coconut shavings, if you like.