The name of this cake made it appealing to me before I even knew what the ingredients where, when i found out i was totally sold, banana, pineapple and coconut. Can it be any more perfect?.
there is cinnamon and brown sugar in it too.
this cake is now a firm favourite and is so easy to make.
recipe
450g can crushed pineapple in syrup
1 and half cups 225g self raising flour
1 tsp cinnamon
1/2 tsp ginger
1 cup 220g brown sugar
1/2 cup 40g desiccated coconut
2 eggs lightly beaten
3/4 cup 180ml vegetable oil
1 large over ripe banana or 2 small
preheat the oven to 180c 350f
drain pineapple reserving 1/4 cup 60ml of the syrup for later
add in a blender with the banana and whip or alternativly mash by hand,
mix with oil and eggs and reserved syrup.
in a bowl add the flour, spices, sugar and coconut and mix then stir in the wet ingrediets.
pour between two 11cm tins and bake for 40 to 45 minutes
for frosting
300ml cream
60g cream cheese
3/4 cup 120g icing sugar
1 tsp cinnamon
2 tbsp honey
whip cream with the cream cheese then add the icing sugar and cinnamon and honey and whip until thick.
use a spatular to spread onto the sponges.
linking up at
Ah I love those flowers! Perfect with the tropical cake 🙂
Oh my Aimee! This cake looks beautiful. I grew up eating pineapple cake and well I'd eat anything with coconut in it! I need to make this cake! Gorgeous presentation as always…<3
Such a pretty, spring-like cake! I love the tropical flavors!
This is such a fun cake!! And I love that it's naked!
Aimee, you make everything look so tempting and mouth-watering, oh my gosh, I would be 500 pounds if I lived near you, girlfriend!
I totally agree with you, I was interested in this cake just knowing the name, the ingredients list hit it out of the park for me. Oh my, and it's so beautiful with the flowers. I plan to make this cake for Easter.
After reviewing the ingredients, I had a few questions. I'm in the US and we deal mostly cups and tablespoons. If you could review the measurements for the flour (1 and a half 225g) and brown sugar (220g) and confirm please. I'm assuming the flour is 1 and a half CUPS correct? The directions say to add the banana (not on list): is that just 1 banana; a fresh yellow or an older brown one?
Thanks so much, I love looking at your pictures, they are so beautiful.
Jessi in Kentucky, USA
I usually convert it so that 110g grams makes about 3/4 cup so i doubled that to make 1 and half.
I used 1 large banana and 110g of sugar is 1/2 cup so i doubled that.
Hope that helps
God Bless you Aimee! I made the cake for Easter and it was absolute the best cake ever. I don't have 4" pans, so I used standard 8" round cake pans and adjusted the cook time. Each cake layer wasn't too tall, but I did have 2 layers. The frosting didn't turn out light and fluffy, as I added the honey at the end and it caused the frosting to flop and be more of a liquid like a thick sauce, but I used it anyway as it tasted wonderful. The next time (yes there will be a next time) I'll add the honey with the cream cheese and maybe it will be more fluffy. I even decorated the top with pretty flowers like you did, it was beautiful. Thanks again for sharing your God given talents with the world. Your creations are beautiful and inspiring, not to mention they taste great.
Jessi in Kentucky, USA
This looks so beautiful, and anything with cinnamon honey and brown sugar is bound to be great.
I just have one question. Can someone tell me how the frosting to cake ratio was? Seems like the frosting is light enough for it to be such a thick frosting layer, but I don't want to overpower the cake.
I think it looks like there is a lot of frosting because the bottom of my cake tins are curved so when you ice it like this it looks like a thick layer. But you can use as much frosting as you like xxx
how did you frost the rings of brown on cake
did you use fresh grated ginger?
no I used ground ginger x
What flowers are these and are they edible!?
no I don’t think these are x