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–+ servings

Pineapple, coconut and banana cake

A carrot cake-style cake with a tropical twist! This pineapple, coconut and banana cake is moist, light and both subtly and beautifully flavorsome. A perfect sharing cake for summer!
4.65 from 14 votes
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Prep Time 10 mins
Cook Time 25 mins
Cuisine banana bread, banana cake, coconut, hummingbird cake, pineapple
Servings (click to change) 9 - 16
Author Helen

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces - grams/ml

For the cake

  • 2 cups plain flour I used 1 cup wholemeal, 1 cup white
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup dessicated or flaked coconut
  • 1/2 teaspoon salt
  • 2 small to medium ripe bananas mashed
  • 2 large eggs whisked
  • 3/4 cup dark or light brown sugar
  • 1/2 cup oil I used half light olive oil and half rape seed oil, but any is fine
  • 8 ounces pineapple with juice, (1 can) pineapple chopped into small pieces
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger

For the frosting

  • 4.5 ounces cream cheese
  • 2 cups icing / powdered sugar
  • 1/2 cup crushed walnuts to decorate optional

Instructions
 

  • Pre-heat the oven to 180C / 355F and line a 8 – 9 inch square (or equivalent) baking pan with baking paper.
  • Combine the flour, baking powder, baking soda, coconut, and salt in a large bowl.
  • Mash the banana in another large bowl, then whisk in the eggs, sugar, oil, pineapple and juice, cinnamon and ginger.
  • Add the dry ingredients into the wet ingredients and stir until just combined (take care not to overmix).
  • Pour into the baking pan, then bake for 25 to 30 minutes until a skewer inserted into the centre of the cake comes out more or less clean.
  • Let cool in the pan for 10 minutes, then transfer to a cooling rack.
  • Beat the cream cheese with a hand-held whisk, then slowly whisk in the icing / powdered sugar until you have a thick frosting. Pile on top of the cake (nice and thick!) when the cake is completely cool.

Notes

I find this cake is fine for at least 4 days. I’m afraid there’s never been any left after that to find out how much longer it would last!

Nutrition

Calories: 545kcalCarbohydrates: 78gProtein: 6gFat: 24gSaturated Fat: 5gCholesterol: 51mgSodium: 257mgPotassium: 301mgFiber: 2gSugar: 51gVitamin A: 275IUVitamin C: 4.8mgCalcium: 72mgIron: 2.2mg
Tried this recipe?Let me know if you liked it!