Passion loaf with coconut cream cheese icing

25th birthday autumn birthday issue fruit bake fruit cake indulgent teatime why we love good food

N/A

Cuts into 10 slices

Source

Ingredients

227g can pineapple pieces, in juice

50g sultanas

175ml sunflower oil

2 medium eggs

3 tbsp coconut yogurt (we used Rachel’s)

200g self-raising flour

½ tsp bicarbonate of soda

1 tbsp ground cinnamon

200g soft light brown sugar

50g walnuts , chopped

100g carrot , grated (roughly 1 carrot)

1 overripe banana , mashed

200g cream cheese

50g coconut yogurt

50g icing sugar

dried sliced coconut shavings, to serve (optional)

Method

Drain the juice from the pineapple into a small saucepan, add the sultanas, simmer for 1-2 mins until the sultanas are plump, then set aside to cool. Heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with a strip of baking parchment.

In a jug, whisk the sunflower oil, eggs and yogurt. In a large bowl, combine the flour, bicarbonate of soda, cinnamon, sugar, walnuts and 1/2 tsp salt. Pour the wet ingredients into the dry, add pineapple, drain the sultanas and add these too, along with the carrots and banana. Mix with a spatula until combined, then scrape into the tin and bake on the middle shelf of the oven for 50 mins until a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, then transfer to a wire rack.

To make the icing, whisk together the cream cheese, yogurt and icing sugar in a large bowl until just combined – be careful not to overmix. When the cake is cool, spread the icing on top and scatter with coconut shavings, if you like.