Method

1. Grease three 20cm-round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
2. Beat eggs, oil and sugar in a small bowl of an electric mixer for about 5 minutes, or until thick and slightly pale. Transfer to a large bowl.
3. In two batches, stir in combined sifted flours, spice, and soda with pineapple, banana, pecans, and coconut. Divide evenly among prepared pans. Smooth over tops.
4. Cook two pans at a time, in a moderately slow oven (160C) for about 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from oven. Stand cakes in pans for 10 minutes. Transfer to a wire rack to cool. Repeat with remaining cake.
5. To make frosting, beat the cream cheese, butter and rind in a small bowl of an electric mixer until fluffy. Gradually add sugar, ½ cup at a time, beating until well combined. Reserve 1¾ cups frosting.
6. To assemble cake, sandwich the cakes together evenly with the remaining frosting. Using a spatula, spread reserved frosting over top and thinly around the side of the cake, scraping away excess frosting to create the naked look.
7. Decorate with fresh flowers