I honestly was in a dilemma on how to call this cake. And then I realized that its outward appearance is misleading, because pineapples and figs are there for decoration only, and because they are super-matching with the rest of the cake.

So the choice fell to this title. What’s also interesting is that there is no sugar in the biscuit, and in the cheese cream you can omit the sugar or put it to taste.

This is another recipe with step-by-step explanations and photos of course.

Preparation time: 45 minutes



– 150 ml oil

– 100 ml honey

– 2 eggs

– 1 tablespoon vanilla extract

– 150 g flour

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon cinnamon

– 2 bananas

– 100 g shredded coconut

– 100 g chopped walnuts


– 400 g cream cheese

– 50 g butter

– powdered sugar, to taste

– juice of 1/2 lemon

– 1 tablespoon vanilla extract

– fruit for decoration

If you want to make these edible pineapple decorations, the procedure is as follows. Cut the pineapple in thin slices. Take the muffin tin and turn it upside down. Spray it with melted butter and place the pineapple slices on each one, as in the photo. Bake for 50 minutes at 120 ° C. Take out and put the pineapple slices into molds, and bake for an extra 20 minutes. You can also skip this step.

We’re preparing the base. This cake is for a standard round mold of 23 cm. Put baking paper on the bottom of the mold.
In a bowl, mix together oil and honey. Add one egg at a time and vanilla extract. Add flour, baking soda, salt and cinnamon. Gently mix in the mashed bananas, coconut and walnuts. Pour the mixture into the mold. Bake for 20 minutes at 180°C. Check with a toothpick whether the cake is baked. Take it out and let it cool down.

We are preparing the frosting. Mix the cream cheese. Add butter. Mix the powdered sugar until the mixture is smooth. Add lemon juice and vanilla extract.

Apply the frosting on the cooled base. On the side decorate it with walnuts, and at the top with seasonal fruit.

Interesting and very refreshing dessert, isn’t it?