Passion loaf with coconut cream cheese icing

Passion loaf with coconut cream cheese icing

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(7 ratings)

Prep: 25 mins Cook: 50 mins


Cuts into 10 slices
This cake is a cross between a carrot and a banana cake, with pineapple thrown in for juicy sweetness - a lovely light dessert or teatime treat

Nutrition and extra info

  • un-iced

Nutrition: per slice

  • kcal518
  • fat33g
  • saturates10g
  • carbs48g
  • sugars34g
  • fibre2g
  • protein5g
  • salt0.6g


  • 227g can pineapple pieces, in juice



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 50g sultanas
  • 175ml sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 medium eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 3 tbsp coconut yogurt (we used Rachel’s)



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 200g self-raising flour
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 1 tbsp ground cinnamon
  • 200g soft light brown sugar
  • 50g walnuts, chopped



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 100g carrot, grated (roughly 1 carrot)



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 overripe banana, mashed



    Probably the best known, most popular tropical fruit, their name probably derives from the…

For the icing

  • 200g cream cheese
  • 50g coconut yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 50g icing sugar
  • dried sliced coconut shavings, to serve (optional)



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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2nd Feb, 2016
Highly recommended! I've made this a couple of times now and it's worked every time. My husband got bored of me only making banana loaf or carrot cake, so this is an easy combo of them both. A good blend of flavours and a lovely moist cake! Every time I've tried, the icing has been too runny to set. Note that if you're using reduced fat yoghurt or cream cheese, you'll need to reduce the quantities or increase icing sugar to make a good icing. If your banana is not quite "overripe", then stick it in the oven for 15 minutes whilst it's warming up. It'll fake ripen!
30th Mar, 2015
This one was a hit for yesterday's tea! It does take longer to bake though (1hour at least). As French people, we like less icing so I used only half of it & slightly changed the proportions to make it less "cheesy" (80g cream cheese for 25g yogurt & 30g icing sugar).
8th Oct, 2014
This cake was easy to make and the cooking time was spot on for the loaf tin. The ingredients say self-raising flour but the method says flour and baking powder. I live in Spain so cannot get self-raising so used 200g flour and 2 tsp of baking powder and it worked fine. Moist and tasty, sprinkled dessicated coconut on top of icing, blend of fruit and carrot spot on. Pineapple did sink to the bottom, could that be avoided by rolling in flour first? I put it in the fridge because I thought the cream cheese icing would need refrigerating and the cake got a bit wet and the container full of condensation, left it out for a few hours before serving and got no complaints of sogginess! Give it a try!
chad123's picture
18th May, 2015
I love em miss piggy
janis 55
5th Oct, 2014
How much Baking Powder? Its listed in the method but not in the list of ingredients.
8th Oct, 2014
I live in Spain so cannot get self- raising flour, I used 200g plain flour and 2 tsp baking powder and it worked fine. Think you should just use 200g of self-raising, it's already got enough baking powder in (1stp per 110g according to BBC goodfood!)
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