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Author Notes: My slightly rustic version of this classic recipe that never gets old. One of my favorite cakes by far! —Gemma / Cinnamon Girl
Makes one 9-inch cake
For the cake
- 1/2 cup pineapple, crushed and well-drained
- 1 1/4 cups flour
- 2/4 cup self-raising flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 cup walnuts (or pecan nuts)
- 1 cup brown sugar
- 1/3 cup unsweetened shredded coconut
- 1/2 cup very ripe banana, mashed
- 2 free-range eggs
- 3/4 cup sunflower oil
For the Coconut Cream Cheese Frosting
- 1 1/2 cups organic cream cheese
- 1/2 cup powdered sugar
- 1/4 cup unsweetened shredded coconut
- 1/3 cup walnuts, chopped
- Preheat oven to 350 ºF (180ºC) and adjust the rack to the middle position.
- Lightly grease the pan with cooking spray and line the base with parchment paper.
- Crush the pineapple with your food processor (it doesn't need to be completely crushed and/or blended) and drain very well all the excess liquid. Too much liquid will give you a heavy cake.
- Mash bananas with a fork until puréed.
- Pour the mixture into the prepared pan and bake for 40 minutes. Let the cake cool in the pan on a wire rack for about 5 minutes and then remove from the pan and cool completely top-side up.
- - To make the coconut cream cheese frosting:
- In a medium mixing bowl combine cream cheese, coconut and sugar. Mix with a silicone spatula just until the sugar is incorporated.
- Let it set in the fridge, this way the frosting will get thicker.
- Spread frosting on top of the cake using an offset spatula or a spoon and sprinkle chopped walnuts.