This cake is a huge hit in our house and has been requested as a birthday cake a few times.
1 cup self raising flour
1/3 cup plain flour
1 tspn ground cinnamon
3/4 cup firmly packed brown sugar
1/3 cup dessicated coconut
450g can crushed pineapple in syrup, drained
2 large overripe bananas, mashed
2 eggs at room tempt
2/3 cup sunflower or canola oil
1 tspn finely grated orange zest
Sift flour and cinnamon into a large bowl. Stir in sugar and coconut, then drained pineapple, banana, and combined eggs, oil and zest. Grease and line a 26cm x 16cm slice pan with baking paper, extending paper at long sides for handles. Bake at 180°C for 40 to 45 mins or until a skewer inserted at centre comes out clean. Cool for 15 mins in pan then turn out onto wire rack to cool completely.
1½ cups icing sugar
20g butter or margarine, at room temperature
2 tablespoons freshly squeezed orange juice (approx)
Sift icing sugar into medium bowl. Add butter and beat until smooth, adding enough juice for a spreadable consistency.
Add 1/2 cup grated carrot to cake with banana.
You can try lemon or lime juice instead of orange for the icing.