Tropical fruit cake

Similar to the famous hummingbird cake, this variation is full of delicious tropical fruit.  Here's a cake for all occasions.

SERVES 16
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dessert
SERVES 16
TIME TO MAKE 45 - 1 hour
MEAL TYPE Dessert

Method

  1. Preheat oven to 180°C. Grease a 23cm round spring form cake tin and line base with baking paper.
  2. In a large bowl whisk sugar, eggs, oil and vanilla.
  3. Add banana and pineapple and mix with a wooden spoon.
  4. Add flours, baking powder and cinnamon and mix until it is just combined.
  5. Pour mixture into tin and sprinkle thread coconut on top.
  6. Bake for 50-55 minutes or until toothpick inserted comes out clean.
  7. Leave in tin for 15 minutes before turning out.  
  • 3 
    eggs
  • ¾ cup
    sugar
  • ⅔ cup
    vegetable oil
  • 1 tsp
    vanilla essence
  • 3 
    bananas, mashed
  • 225g 
    canned crushed pineapple, well drained
  • 1 cup
    white flour
  • 1 cup
    wholemeal flour
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    ground cinnamon
  • ¼ cup
    coconut thread
Per serve
  • Energy
    929kJ
  • Total Fat
    12g
  • Saturated Fat
    2g
  • Total Carbohydrate
    25g
  • Sugars
    14.4g
  • Total Fat
    2.2g
  • Sodium
    22mg

Method

  1. Preheat oven to 180°C. Grease a 23cm round spring form cake tin and line base with baking paper.
  2. In a large bowl whisk sugar, eggs, oil and vanilla.
  3. Add banana and pineapple and mix with a wooden spoon.
  4. Add flours, baking powder and cinnamon and mix until it is just combined.
  5. Pour mixture into tin and sprinkle thread coconut on top.
  6. Bake for 50-55 minutes or until toothpick inserted comes out clean.
  7. Leave in tin for 15 minutes before turning out.