- 180 g unsalted butter, softened
- 220 g caster sugar
- 2 t vanilla paste
- 5 free-range eggs
- 3 bananas, mashed
- 225 g self-raising flour
- For the syrup:
- 1 cup coconut milk
- 1 cup Woolworths fresh coconut milk
- 1 1⁄4 cups coconut cream
- 170 g coconut sugar
- 50 g palm sugar
- For the icing:
- 250 g cream cheese
- 100 g icing sugar
- 1 t vanilla paste
- 1 cup pineapple, grated and squeezed (to remove some liquid)
- 100 g desiccated coconut, toasted
- 1 T rum (optional)
Preheat the oven to 160°C. Lightly grease a 22 cm springform cake tin.
Using an electric mixer, mix the butter, caster sugar and vanilla until creamy and pale. Add the eggs one at a time, making sure each egg is fully incorporated before the next addition.
Add the banana and flour, then mix at a low speed until well combined.
Pour the mixture into the tin, then bake for 45–50 minutes, or until a skewer comes out clean. Allow to cool completely in the tin.
To make the syrup, bring the ingredients to a boil in a medium saucepan, making sure the sugar is completely dissolved. Using a skewer, make holes all over the cake, pushing the skewer halfway into the cake. Place the cake on a tray and slowly pour over the syrup. Chill for 3-4 hours until the syrup is completely absorbed.
While the cake is chilling, beat the cream cheese until fluffy using an electric mixer, then add the vanilla and rum if using. Gradually add the icing sugar until fully incorporated. Fold in the pineapple and set aside.
Cover the cake with the icing and top with the toasted coconut.