Recipe Book
Ingredients
- 450g
- can crushed pineapple in syrup
- 1 cup
- all purpose flour
- 1/2 cup
- self raising flour
- 1/2 tsp
- bicarbonate of soda
- 1/2 tsp
- ground cinnamon
- 1/2 tsp
- ground ginger
- 1 cup
- firmly packed brown sugar
- 1/2 cup
- desiccated coconut
- 1 cup
- mashed banana
- 2
- eggs, beaten lightly
- 3/4 cup
- vegetable oil
Cream Cheese Frosting
- 30g
- butter, softened
- 60g
- cream cheese, softened
- 1 tsp
- vanilla bean paste
- 1 1/2 cups
- icing sugar
Directions
- Preheat oven to 160 degrees.
- Grease a 23cm square cake pan.
- Drain pienapple over a medium bowl, pressing to extract as much syrup as possible. Reserve 1/4 cup syrup.
- Sift flours, soda, spices and sugar into a large bowl.
- Using a wooden spoon, stir in drained pineapple, reserved syrup, coconut, banana, egg and oil.
- Pour mix into prepared cake pan and bake for 40 minutes.
- Stand cake for 5 minutes then turn out onto wire rack. Turn cake top side up to cool.
- For the frosting, mix the butter, cream cheese and vanilla in a medium bowl.
- Gradually add icing sugar and mix well after each addition until complete and frosting is light and fluffy.
- Once cake has cooled, spread cream cheese frosting over cake.
