Ingredients
Lemon icing
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease three rectangular foil containers (see notes) and line the base and two long sides of each with a strip of baking paper.
2.Sift flours, soda, spices and sugar into a large bowl. Using a wooden spoon or spatula, stir in the coconut, pineapple, banana, eggs and oil until combined.
3.Divide mixture evenly among the prepared containers; place on an oven tray. Bake for about 45 minutes or until cooked when tested with a skewer. Cool cakes in containers on a wire rack.
4.To make lemon icing, sift icing sugar into a small heatproof bowl. Stir in the butter and lemon juice. Place the bowl over a small saucepan of simmering water, stir until icing is a pourable consistency.
5.Drizzle the lemon icing over the cakes and decorate with the walnuts.
You will need two large (460g) overripe bananas for this recipe. Rectangular foil storage containers (8cm x 16cm, base measurement 2-cup capacity) are recommended to bake these cakes. Suitable to freeze. Not suitable to microwave.
Note