This cake is just as delicious with or without the frosting.


Step 1

Preheat oven to 160°C (325°F). Line a 20cm x 30cm (8 inch x 12 inch) slice tin with non-stick baking paper.

Step 2

Place the eggs, banana, oil, yogurt and sugar in a bowl and whisk to combine. Add the coconut, almond meal, rice flour and baking powder and whisk to combine.

Step 3

Pour the mixture into the prepared tin and bake for 45–50 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.

Step 4

To make the yogurt frosting, place the mascarpone, yogurt, honey and vanilla in a bowl and whisk until thick and fluffy.

Step 5

Place the cake on a serving plate. Top with the yogurt frosting and sprinkle with coconut flakes, to serve. Serves 12

donna hay The Fast Five partnership
Photography: Con Poulos
Recipe and styling: Donna Hay