This recipe uses rapadura sugar. It’s adapted from Jude Blereau’s book, Wholefood for Children.
Banana and Pineapple Cake with Coconut and Cream Cheese Icing
Wheat free, can be dairy free without icing
Makes a large tray OR 1 x 22cm cake OR 12 muffin sized cupcakes.
¾ cup white spelt flour
1¼ cup wholemeal spelt flour
½ – 1 teaspoon ground cinnamon
1 ½ teaspoons baking powder
½ cup desiccated coconut
2 large eggs (preferably organic)
¾ cup rapadura sugar
½ tsp stevia
½ cup melted butter or coconut oil
1 teaspoon natural vanilla extract
3 ripe bananas
½ cup pineapple, cut into small pieces
½ cup organic yoghurt (or coconut yoghurt)
250 g cream cheese
120 g well chilled coconut milk – see note*
1 teaspoon lime zest
1 teaspoon natural vanilla extract or vanilla paste
3 tablespoons maple syrup
1. Preheat oven to 175 C. Grease and line the base of a 20x30cm baking tray.
2. Measure the flours, cinnamon, baking powder, coconut and macadamia nuts into a bowl, and whisk through to break up any lumps and distribute the ingredients evenly.
3. Mash the bananas roughly and add the pineapple.
4. Add the eggs, sugar and coconut oil to a medium sized bowl, and using electric beaters, mix well until lightened in colour and thick.
5. Add the vanilla, mashed bananas and pineapple and stir through.
6. Add the flour and yoghurt to the egg and sugar mix, and mix together gently until the flour is incorporated.
7. Pour or spoon into the prepared tin, and bake for 30 mins, or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool for 15 mins before inverting onto a cooling rack. When absolutely cool, use another wire rack to invert the cake back to its original state before icing.
8. To make the icing add all ingredients to a mixing bowl, and using electric beaters, beat until deliciously creamy. Cover and place in the fridge to firm a little before using, but take care not to leave it too long, or it will be too hard. If so, just leave out at room temperature until it reaches the desired consistency.
* To prepare the coconut milk for the icing, place a can of coconut milk in the fridge or freezer until the creamy part of the milk has firmed up – there will be a clear separation of solid milk/cream, and watery liquid. Spoon this solid portion from the can until you have 120gm. The remains can be kept and used for smoothies. The coconut milk must be full cream (not “light”) and not stabilised.