INGREDIENTS
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240g (1 1/2 cups) wholemeal spelt flour
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35g (1/3 cup) rolled oats
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35g (1/3 cup) desiccated coconut
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60g (1/3 cup) coconut sugar
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2 teaspoon baking powder
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2 teaspoon ground cinnamon
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1/2 teaspoon bicarbonate of soda
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130g (1/2 cup) Greek-style yoghurt
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100ml light extra virgin olive oil
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2 eggs
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60ml (1/4 cup) honey, plus extra, to drizzle (optional)
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1 teaspoon vanilla extract
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2 large, very ripe bananas, mashed
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440g can crushed pineapple in juice, drained
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Toasted coconut flakes, to serve (optional)
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Lime zest, to serve (optional)
CREAM CHEESE FROSTING
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200g light cream cheese, at room temperature
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70g (1/4 cup) Greek-style yoghurt
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3 teaspoons honey
METHOD
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Step 1Preheat the oven to 180C/160C fan forced. Grease the base and side of a 22cm (base measurement) springform pan with oil and line with baking paper.
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Step 2Combine the flour, oats, coconut, sugar, baking powder, cinnamon and bicarb in a large bowl. Make a well in the centre. Place yoghurt, oil, eggs, honey and vanilla in a jug. Use a fork to whisk to combine.
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Step 3Add the yoghurt mixture, banana and pineapple to the well. Stir until well combined. Spoon into the prepared pan and smooth the surface. Bake for 40-45 minutes or until a skewer inserted in the centre of the cake comes out clean. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
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Step 4For the frosting, place the cream cheese, yoghurt, honey and lime rind in a bowl. Use a wooden spoon to beat until smooth.
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Step 5Spread frosting evenly over the cake. Drizzle with extra honey and sprinkle with coconut flakes and lime zest, if using.
Recommended Cake Tools:
Kitchen Strike Cake Decorating Kit