Tropical Cake

15 ingredients
5 steps

Ingredients

  • 1 1/4 cups self rising flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 3/4 cup coconut dried, unsweetened
  • 1 cup pecans chopped
  • 2/3 cup dark brown sugar packed
  • 1/2 cup vegetable oil
  • 2 large eggs lightly beaten
  • 2/3 cup mashed banana
  • 15 1/2 ounces crushed pineapple drained, about 2 1/4 cups
  • 1/2 cup cream cheese softened
  • 1 tablespoon butter softened
  • 1 lemon
  • 2/3 cup confectioners' sugar
  • coconut Toasted shaved, 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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