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Photography by Cath Muscat
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We've tweaked your favourite cafe cake for minimum guilt and maximum flavour!
Serves: 10
Time to prep: 15 minutes
Time to cook: 50 minutes
Ingredients
- 2 cups self-raising flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon mixed spice
- 1 cup firmly packed brown sugar
- 2 eggs, lightly beaten
- 1 cup mashed banana
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 440g can crushed pineapple in natural juice, undrained
- 1/2 cup chopped walnuts
- 2 tablespoons flaked coconut
Cream cheese icing
- 80g extra-light cream cheese
- 30g reduced-fat margarine spread
- 1 teaspoon vanilla extract
- 1 cup icing sugar mixture
Method
- Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with baking paper.
- Sift flour, bicarbonate of soda and mixed spice into a bowl. Add sugar. Using a large metal spoon, stir to combine. Stir in eggs, banana, oil, vanilla, pineapple and two-thirds of the walnuts.
- Pour batter into prepared pan. Bake for 45 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Turn onto a wire rack to cool completely.
- Make icing Using an electric mixer, beat cream cheese, spread, vanilla and icing sugar mixture until smooth. Spread icing over cake top. Sprinkle with coconut and remaining walnuts. Serve.
