Be inspired – this stunning creation is great to share at any party or celebration.
- 4 free-range eggs, lightly beaten
- 1 ½ cups vegetable oil
- 1 ¾ cups brown sugar
- 2 cups self-raising flour
- 1 cup plain flour
- 2 tsp mixed spice
- 1 tsp bicarbonate of soda
- 440 g can canned crushed pineapple, well drained
- 1 cup mashed banana
- ½ cup finely chopped pecans
- ⅓ cup desiccated coconut
- fresh flowers to decorate
- 1 ½ x 250 g block cream cheese, chopped, room temperature
- 75 g unsalted butter, chopped, room temperature
- 1 tsp finely grated lemon rind
- 1 ½ cups icing sugar mixture
- Grease three 20cm-round cake pans. Line bases and sides with baking paper, extending paper 2cm above pan edges.
- 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.
- 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.
- 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.
- 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.
- 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.
- Decorate with fresh flowers
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||15.9 g|
|Total carbohydrates||70.4 g|
|- Sugars||45.3 g|
|Dietary fibre||2.4 g|