Pineapple Banana Coconut Cake
Prep: 15 mins
Cook: 45 mins
Servings: 8
Pineapple Banana Coconut Cake makes a great lunchbox snack or morning tea treat. Like a healthy banana bread, this Pineapple Banana Coconut Cake loaf is dairy-free which means you can eat it guilt-free.
Ingredients
Cake:
- 3 eggs
- ½ cup CSR Low GI Sugar
- ½ cup vegetable oil
- 1 tsp vanilla paste
- 1½ cups self-raising flour
- 1 tsp ground cinnamon
- ½ cup almond meal
- ¼ cup desiccated coconut
- 2 very ripe large bananas, mashed (approx. 250g)
- 225g tin of pineapple slices, drained and chopped
To Serve:
- Greek style yoghurt
- Honey
- Desiccated coconut
Method
- Preheat oven to 160°C. Lightly grease and line a loaf cake tin (23cm x 12cm x 7cm) with baking paper.
- In a medium mixer bowl, beat eggs and sugar together until light and frothy. Stir in oil & vanilla paste.
- In a large bowl, sift flour and cinnamon together. Stir in almond meal and coconut. Fold egg mixture into dry ingredients.
- Lightly fold in banana and pineapple. Do not over mix. Pour mixture into loaf pan. Bake for 40 - 45 mins until lightly browned, and a knife comes out clean when pierced into the centre of the cake.
- Transfer to a wire rack to cool completely before slicing. Serve with yoghurt, honey and coconut.
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