I made this cake at the weekend for my son’s birthday – and incredibly, there’s still a little bit left. It’s a super moist cake, so will last for days, but do keep in the fridge as the topping is dairy based.
For the sponge:
- 200g butter
- 200g sugar
- 4 eggs
- 2 over-ripe bananas
- 200g crushed pineapple ( drained )
- juice of half a lemon
- slug of malibu or coconut sugar syrup
- 200g self raising flour
- ½ tsp baking powder
- 150g dessicated coconut
For the topping:
- 250g cream cheese
- 150g caster sugar
- toasted coconut shavings
What to do:
- Cream the butter & sugar until light & fluffly.
- Add the eggs one at a time. Scrape down the bowl.
- In a separate bowl, gently break up the bananas into chunks, add the pineapple, lemon juice & Malibu. Tip this into the mixer and mix til just combined – trying to avoid mushing the bananas into pulp.
- Fold through the flour, baking powder and dessiciated coconut and mix til it just comes together. Divide the cake mix evenly into the two cake tins and bake at 180º for 30-40 mins, until the sponge springs back to the touch.
- Make the topping: Use the mixer to blend the cream cheese & caster suger. Refridgerate until needed.
- Let the sponges cool completely in the tins before turning out. Use almost half of the topping for the filling and spread the rest over the top, covering with toasted coconut shavings.