+Images from The Great New Zealand Baking Book copyright © Lottie Hedley Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:DessertsPrep Time:15 - 30 minsCooking Time:30 - 60 minsServes:6 +By:Niki BezzantIngredients1½ cups Pams plain flour ½ cup coconut flour 2 tsp Pams baking powder 1 tsp Pams baking soda 1½ tsp ground cinnamon ½ cup pineapple pieces (see note) 1 cup grated carrot (2 carrots) 3–4 ripe bananas, mashed (2 cups pulp) 2 eggs, beaten ¼ cup macadamia or vegetable oil ½ cup low-fat plain yoghurt ¼ cup coconut threadsInstructionsPre-heat oven to 190°C. Line a 20 cm round cake tin with baking paper. Sift together flours, baking powder, baking soda and cinnamon. Stir in pineapple and carrot. In a separate bowl, combine banana, eggs, oil and yoghurt. Add to the flour mixture and stir until the mixture is just combined. Spoon into the prepared pan. Sprinkle coconut threads over the top. Bake for 30 minutes, then put tinfoil over the cake to prevent the coconut burning. Continue to bake for a further 15 minutes, or until a poked-in skewer comes out clean. Remove from oven and allow to cool in the tin. Store in an airtight container and eat within 2 days.