Transcript

Ingredients
2 cups self-raising flour
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1 cup brown sugar
1/2 cup desiccated coconut
1/2 cup pecan nuts, chopped
2 eggs, lightly beaten
2 nice and rip bananas mashed
3/4 cup canola oil
1/2 cup fresh pineapple
1 fresh or can of sliced mango drained
3 steamed apples or 1 can crushed
Cream cheese icing
60g butter, chopped
125g light spreadable cream cheese
1/2 tsp vanilla essence
1 1/2 cups pure icing sugar, sifted
toasted shredded coconut or chopped pecan nuts for decoration
Method
Preheat oven to 180°C. Grease and line the base of a 6cm deep, 22cm (base) springform cake pan.
Sift flour, bicarbonate of soda and cinnamon into a large bowl. Add sugar, coconut and pecans. Stir to combine.
Blitz your pineapple and mango a little then combine with eggs, banana and oil in a lbowl and give a good stir.
Add to flour mixture and mix to a lovely batter then pour into pan, bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 5 minutes. Release side and transfer to a wire rack to cool completely.
Make cream cheese icing Using an electric mixer, beat butter, cream cheese, vanilla and icing sugar until smooth.
Spread icing over cake. Sprinkle with toasted coconut. Slice and serve.