Photo: John Paul Urizar/

Serves 15
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Love fruits in your cake but want a change from the usual mango, strawberry or durian cake options? This tropical sensation comes with pineapple and bananas (Here’s another cake with pineapples). It’s also topped with passion fruit and kiwi on a vanilla bean frosting.


  • 1 small (800 g) ripe pineapple
  • 1 cup (220 g) caster sugar
  • 2 cups (160 g) desiccated coconut, lightly toasted
  • 1 cup (250 ml) coconut milk
  • 3 eggs, beaten lightly
  • 2 medium overripe bananas, mashed
  • 2 cups (270 g) gluten-free self-raising flour
  • 1 tsp ground cardamom
  • 2 passion fruits, 2 kiwi fruits, to serve


  • 250 g cream cheese, softened
  • 125 g butter, softened
  • 2 tsps vanilla bean paste
  • 1½ cups (240 g) icing sugar, sifted

Preheat the oven 180 C (160 C fan-forced). Grease and line a 20 cm x 30 cm (4 cm deep) slice pan, and extend paper by 3 cm over the sides.


Remove the skin of the pineapple and cut it into half through the middle so that one half is still in the round. Core and finely dice one half of the pineapple. You will need 1 cup of diced fruit.


Combine sugar, coconut, coconut milk, eggs, mashed banana and diced pineapple in a large bowl. Add flour and cardamom, and stir to combine.


Spoon batter into the prepped pan and smooth the top. Bake for 35 mins, or until a skewer inserted into the centre comes out clean.

Stand cake for 10 mins before turning it top side up onto a wire rack to cool.


Meanwhile, very finely slice the remaining pineapple into rounds. Place onto a large baking paper lined oven tray.

Bake for 20 mins, or until the pineapple pieces are lightly browned, turning slices halfway.


VANILLA BEAN FROSTING: Beat all ingredients in small bowl of electric mixer until smooth.


Transfer cake to a serving board. Spread the vanilla bean frosting over the top of the cake.

Just before serving, decorate with roasted pineapple, fresh passion fruits and thinly sliced kiwi fruits.


If you don’t have any cardamom, use cinnamon, which will add a pleasant sweet fragrance. To toast coconut, spread it onto an oven tray and bake in a moderate oven (about 160 C fan-forced) for about 5 mins. It browns fairly quickly, so keep an eye on it.

Photo: John Paul Urizar/

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