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Passion loaf with coconut cream cheese icing

Passion loaf with coconut cream cheese icing

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable (un-iced)
Nutrition: per slice


  • 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

For the icing

  • 200g cream cheese
  • 50g coconut yogurt
  • 50g icing sugar
  • dried sliced coconut shavings, to serve (optional)


  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, October 2014

Goes well with


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A star rating of 5 out of 5.7 ratings

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