Easy cake recipe for 4 - 8 people, takes only 50 mins; recipe has pineapple, sultana, sunflower oil, egg, yogurt, self-raising flour, bicarbonate of soda, ground cinnamon, light brown sugar, walnut, carrot, banana, cream cheese, yogurt, icing sugar and coconut.
Passion loaf with coconut cream cheese icing
Course: Easy cake
Servings
4 - 8
servings
Prep time
25 mins
Ingredients
- Yogurt: 3 tbsp coconut yogurt (we used Rachel's)
- Egg: 2 medium eggs
- Carrot: 100g carrot, grated (roughly 1 carrot)
- Sunflower Oil: 175ml sunflower oil
- Bicarbonate Of Soda: 1/2 tsp bicarbonate of soda
- Ground Cinnamon: 1 tbsp ground cinnamon
- Self Raising Flour: 200g self-raising flour
- Sultana: 50g sultanas
- Walnut: 50g walnuts, chopped
- Pineapple: 227g can pineapple pieces, in juice
- Cream Cheese: 200g cream cheese
- Banana: 1 overripe banana, mashed
- Coconut: dried sliced coconut shavings, to serve (optional)
- Icing Sugar: 50g icing sugar
- Light Brown Sugar: 200g soft light brown sugar
Directions
- Drain the juice from the pineapple into a small saucepan, add the sultanas, simmer for 1-2 mins until the sultanas are plump, then set aside to cool. Heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with a strip of baking parchment.
- In a jug, whisk the sunflower oil, eggs and yogurt. In a large bowl, combine the flour, bicarbonate of soda, cinnamon, sugar, walnuts and 1/2 tsp salt. Pour the wet ingredients into the dry, add pineapple, drain the sultanas and add these too, along with the carrots and banana. Mix with a spatula until combined, then scrape into the tin and bake on the middle shelf of the oven for 50 mins until a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, then transfer to a wire rack.
- To make the icing, whisk together the cream cheese, yogurt and icing sugar in a large bowl until just combined - be careful not to overmix. When the cake is cool, spread the icing on top and scatter with coconut shavings, if you like.
