Passion loaf with coconut cream cheese icing

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

  • Prep:25 mins
    Cook:50 mins
  • Easy

Nutrition per serving

  • kcal 518
  • fat 33g
  • saturates 10g
  • carbs 48g
  • sugars 34g
  • fibre 2g
  • protein 5g
  • salt 0.6g


  • 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 carrots, grated (roughly 1 carrot)
  • 1 overripe banana, mashed
  • 200g cream cheese
  • 50g coconut yogurt
  • 50g icing sugar
  • dried sliced coconut shavings, to serve (optional)


  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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