Passion loaf with coconut cream cheese icing

• 227g can pineapple g

  pieces, in juice

• sultanas↗50g g
• sunflower oil↗175ml ml
• medium eggs↗2
• coconut yogurt↗3 tbsp tbsp

  (we used Rachel’s)

• self-raising flour↗200g g
• bicarbonate of soda↗½ tsp tsp
• ground cinnamon↗1 tbsp tbsp
• soft light brown sugar↗200g g
• walnuts↗50g g

  chopped

• carrot↗100g g

  grated (roughly 1 carrot)

• overripe banana↗1

  mashed

• cream cheese↗200g g
• coconut yogurt↗50g g
• icing sugar↗50g g
• dried sliced coconut↗

  shavings, to serve (optional)

Step-by-step instructions

1. 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. 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. 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.