Ingredients
Cake
- 275 g fresh pineapple pieces, can be exchanged for canned crushed pineapple
- 4 ripe bananas, about 420 g
- 100 g brown sugar
- 60 g vegetable oil
- 1 tsp Vanilla Paste
- 310 g Flour, Plain
- 1 tsp bicarbonate of soda
- 1.5 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 35 g Desiccated Coconut
Frosting
- 250 g dairy free cream cheese
- 150 g dairy free spread, for example nuttelex
- 5 tsp arrowroot starch, can be replaces with corn starch
- 600 g icing sugar, sifted
- 1 tbsp coconut cream
Decoration
- 50 g pecan nuts, chopped
- 0.5 portion pineapple pieces, dehydrated
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 175 degrees and grease two 18cm round cake pans, alternatively linecupcake pen with liners.
- Place pineapple into mixing bowl and chop 3sec/sp 4.5
- Add Bananas and mash 5sec/sp 5. Scrape down bowl with your spatula.
- Add brown sugar, oil and vanilla and mix for
"Counter-clockwise operation" /5sec/sp 4 - Add all remaining cake ingredients and combine 20sec/sp 5. Help mixing using your spatula.
- Devide batter between pans and bake for 40 -45 min or until skewer comes out clean (if baking cupcakes bake for 20minutes)
- Let cakes cool while you make frosting.
- Insert butterfly into clean and dry bowl
- Add vegan butter and cream cheese and cream for 20sec/sp 3
- Add 300g icing sugar and starch and combine for 10sec/sp 3. Scarpe down the side of your bowl using your spatula.
- Add remaining icing sugar and coconut cream and combine for 15 sec/sp 4
- Chill frosting toll ready to use
- Spread icing between cake layers and coat cake in icing or pipe icing onto cupcakes
- Decorate with chopped pacans and dehydrated pineapple slices or whereever your imagination takes you. Be creative
Cake
Frosting
Decorating
Tip
Frosting is a little runny for firmer icing add more icing sugar to adjust.
You will need about 1/2 a pineapple for the cake, slice the rest into thin slices and dehydrate for pretty yet easy decoration
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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