Name: Passion loaf with coconut cream cheese icing
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 227g can pineapple pieces, in juice; 50g sultanas; 175ml sunflower oil; 2 medium eggs; 3 tbsp coconut yogurt (we used Rachel’s); 200g self-raising flour; ½ tsp bicarbonate of soda; 1 tbsp ground cinnamon; 200g soft light brown sugar; 50g walnuts chopped; 100g carrot grated (roughly 1 carrot); 1 overripe banana mashed; 200g cream cheese; 50g coconut yogurt; 50g icing sugar; dried sliced coconut shavings, to serve (optional)

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Passion loaf with coconut cream cheese icing

Passion loaf with coconut cream cheese icing

Good Food team

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Cuts into 10 slices

Easy

Prep: 25 mins

Cook: 50 mins

A star rating of 5 out of 5.9 ratingsRate

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This cake is a cross between a carrot and a banana cake, with pineapple thrown in for juicy sweetness - a lovely light dessert or teatime treat

Freezable (un-iced)

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Ingredients

Nutrition

Units:

MetricUS

227g can pineapple

pieces, in juice
50g sultanas
175ml sunflower oil
2 medium eggs
3 tbsp coconut yogurt

(we used Rachel’s)
200g self-raising flour
½ tsp bicarbonate of soda
1 tbsp ground cinnamon
200g soft light brown sugar
50g walnuts

chopped
100g carrot

grated (roughly 1 carrot)
1 overripe banana

mashed

For the icing

200g cream cheese
50g coconut yogurt
50g icing sugar
dried sliced coconut

shavings, to serve (optional)

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Nutrition: per slice

kcal518
fat33g
saturates10g
carbs48g
sugars34g
fibre2g
protein5g
salt0.6g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, October 2014

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A star rating of 5 out of 5.9 ratings

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