Tropical Cake

16 ingredients
5 steps

Ingredients

  • 1 1/4 cup self-rising flour
  • 1 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 3/4 cup dried, unsweetened coconut
  • 1 cup pecans, chopped
  • 2/3 cup packed dark brown sugar
  • 1/2 cup vegetable oil
  • 2 None large eggs, lightly beaten
  • 2/3 cup mashed banana
  • 1 None (15 1/2-oz) can crushed pineapple, drained (about 2 1/4 cups)
  • None None For the Cream Cheese Frosting
  • 1/2 cup (4 oz) cream cheese, softened
  • 1 tbsp butter, softened
  • None None Finely grated zest of 1 lemon
  • 2/3 cup confectioners' sugar
  • None None Toasted shaved coconut, to decorate

Directions

  1. 1
    Preheat the oven to 350°F. Lightly grease an 8-inch round cake pan. Line the base and side with parchment.
  2. 2
    Sift the flour, cinnamon, and baking soda together into a large bowl. Stir in the coconut, pecans, and sugar. Mix well.
  3. 3
    In a medium bowl, whisk together the oil and eggs. Blend the mixture into the dry ingredients, stirring until smooth. Add the banana and pineapple, stirring until well combined. Spoon into the pan.
  4. 4
    Bake for 45-50 mins, or until a skewer comes out clean. Cool in the pan for 10 mins before transferring to a wire rack to cool completely.
  5. 5
    For the Frosting: In a bowl, beat the cream cheese, butter and zest until light and fluffy. Slowly add the confectioners' sugar, until well combined. Spread the icing over the cake. Top with toasted coconut and serve.

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