PREPARATION TIME 35 MINUTES• BAKING TIME 40 MINUTES
This moist, luscious cake from the American Deep South translates as delicious
in anyone's language. You need approximately 2 large over-ripe (460g) bananas
for this recipe.
450g can crushed pineapple in syrup
1 cup (150g) plain flour
½ cup (75g) self-raising flour
½ teaspoon bicarbonate of soda
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup (200g) firmly packed brown sugar
½ cup (45g) desiccated coconut
1 cup mashed banana
2 eggs, beaten lightly
¾ cup (180ml) vegetable oil
CREAM CHEESE FROSTING
30g butter, softened
60g cream cheese, softened
1 teaspoon vanilla essence
1½ cups (240g) icing sugar mixture
1 Position oven shelves; preheat oven to 180 degrees C.
Grease deep 23cm square cake pan, line base with baking paper.
2 Drain pineapple over medium bowl, pressing with spoon to extract as
much syrup as possible. Reserve 1/4 cup (60ml) syrup.
3 Sift flours, soda, spices and sugar into large bowl. Using wooden
spoon, stir in drained pineapple, reserved syrup, coconut, banana,
egg and oil; pour into prepared pan.
4 Bake cake in moderate oven about 40 minutes. Stand cake 5 minutes
then turn onto wire rack; turn cake top-side up to cool.
5 cream cheese frosting
Beat butter, cream cheese and essence in small bowl with electric mixer
until light and fluffy; gradually beat in icing sugar.
6 Spread cold cake with cream cheese frosting.
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