Cook Time | 25 minutes |
Servings | serves |
Ingredients
- 2/3 cup Self Raising Flour
- 1/3 cup Plain Flour
- 1/2 teaspoon Bi Carbonate of Soda
- 1/2 teaspoon Cinnamon Ground
- 1/2 cup Brown Sugar
- 1/3 cup Desiccated Coconut
- 2 Eggs lightly beaten
- 100 grams Butter melted and cooled
- 1 Banana mashed
- 1/3 cup Pineapple crushed
- 175 grams Cream Cheese at room temperature
- 1 teaspoon Vanilla Essence
- 3/4 cup Icing Sugar
- 1/3 cup Coconut Flakes toasted
Ingredients
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Instructions
- Preheat oven to 180c or 160c fan forced. Lin a 12 hole medium muffin pan with paper cases. Sift flours, bicarbonate of soda and cinnamon into a large bowl. Stir in sugar and coconut and make a well in the centre.
- Add eggs, butter, banana and pineapple to the dry ingredients and fold together with a rubber spatula. Spoon into paper cases. Bake for 25 minutes or until the cakes spring back when gently touched. Leave in pan for 5 minutes, then lift them out onto a wire rack to cool completely.
- Use electric beaters to beat cream cheese and vanilla until smooth. Add icing sugar to the mixture a little at a time until smooth and creamy. Spread icing over cakes. Sprinkle the tops with toasted coconut.
Recipe Notes
Toasted Coconut To toast the coconut, place in a dry frying pan and cook over medium heat, stirring often, until golden. Transfer to a plate to cool.
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