Fruity Banana, Carrot and Pineapple Cake

Meal Type:
Prep Time:
15 - 30 mins
Cooking Time:
30 - 60 mins
6 +
Niki Bezzant


  • 1½ 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 threads


  1. Pre-heat oven to 190°C. Line a 20 cm round cake tin with baking paper.
  2. Sift together flours, baking powder, baking soda and cinnamon. Stir in pineapple and carrot.
  3. 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.
  4. Sprinkle coconut threads over the top.
  5. 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.
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