|Tips* You can bake the cake in a 5cm deep, 31x21cm tin for 50 - 55 mins * Drain the pineapple thoroughly on paper towels or the cake could be soggy.
2 cups self raising flour
1 teaspoon ground ginger (or cinnamon)
1 cup firmly packed soft brown sugar
2/3 cup shredded coconut
420g can crushed pineapple in natural juice, well drained ( see above tips)
2 large, over ripe bananas, mashed
2 eggs, lightly beaten
2 teaspoons vanilla essence
3/4 cup cooking oil (canola or rice bran )
Passionfruit icing (see recipe page)
1) Pre heat the oven to 170oC. Lightly grease and line an 8cm deep, 25cm square baking tin.
2) Sift flour with ginger into a large bowl. Add sugar, coconut, pineapple, banana, eggs, vanilla and oil; mix well to combine. Pour into prepared tin.
3) Bake for 50 -55 mins or until cooked when tested with a skewer. Cool in the tin for 5 mins; turn out onto wire rack and cool completely.
4) Spread icing over coold cake and cut into 4 strips lengthways and then each strip into 3 pieces.