Pineapple Banana Coconut Cake (with whole wheat)

As I was going through my draft folder, I realised that there are some posts which were half written abd waiting to be published. So, I thought of completing them before the draft folder gets too overcrowded. Here is a simple whole wheat flour cake flavoured with a combination of bananas and pine apple. And how did I

forget coconut? It’s a typical tropical taste and flavour pairing 🙂

As always, I have used a 240 ml cup. You can use synthetic vinegar or lemon juice in place of apple cider vinegar. Remember to sieve the flour along with the rising agents atleast 8-10 times. This will help in better aeration. I have used the syrup used to soak the pineapple pieces. This is a very mildly sweet cake. You may replace jaggery with cane sugar or brown sugar.

Ingredients:

• Whole wheat flour 130 gm (1 cup)
• Salt a pinch
• Baking powder 1/4 tsp
• Baking soda 1/4 tsp
• Jaggery powder 3-4 tbsp
• Pineapple extract 1/2 tsp
• Ripe banana 1
• Pineapple pieces 3 tbsp
• Dessicated coconut 3 tbsp
• Pineapple syrup 1/4 cup
• Refined oil 3 tbsp
• Warm water 1/4 cup plus 1-2 tbsp
• Apple cider vinegar 1 tsp

Method:

• Preheat the oven at 150-160 degree Celsius for atleast ten minutes.
• Grease a six inch round cake tin or a 7 by 3 inches rectangular loaf tin with butter and dust it with flour. Tap out the excess flour.
• Sieve the flour, salt and the rising agents 10-12 times. Add the dessicated coconut into the flour mixture.
• Chop the pineapple slices into small bite size pieces. I have used tinned pineapple slices.
• Mash the banana in a mixing bowl using a fork.

• Add the jaggery powder, oil, apple cider vinegar, warm water and pineapple syrup into the mashed banana and mix well.

• Now add the pineapple extract.
• Slowly, fold the dry flour into the liquid mixture. Do not mix vigorously.

• Add the pine apple pieces and mix gently.

• Pour the batter into the prepared cake tin and tap it gently to remove air bubbles if any.

• Place the tin in the oven and bake for around 30-35 minutes (if in a round tin) or 45-50 minutes (if in a loaf tin). Check by inserting a toothpick in the centre of the cake.
• Remove the tin from the oven and allow the cake to cool in the tin for atleast 4-5 minutes.
• Transfer onto a wire rack and cool completely.
• Slice and serve this healthy and vegan treat 🙂