Serves: 16 Preparation: 20 minutes (plus cooling) Cook: 45 minutes
1 2 cups self-raising flour ½ teaspoon bicarbonate of soda 1 teaspoon ground cinnamon ⅓ cup desiccated coconut 1 cup brown sugar ⅓ cup pecans, chopped 1 cup mashed banana 2 eggs, lightly beaten ½ cup vegetable oil 440g can crushed pineapple, drained 1½ cups shredded coconut, toasted ¾ cup pecan halves, to decorate Cream cheese frosting 250g cream cheese, softened 50g butter, softened 2 cups icing sugar mixture Preheat oven to 180C/160C fan-forced. Grease 2 x 6cm-deep, 20cm round cake pans. Line base and sides with 2 layers of baking paper. 2 Sift flour, bicarb and cinnamon in a bowl. Stir in coconut, sugar and pecans. Make a well. Add banana, egg, oil and pineapple. Stir well to combine. Divide mixture evenly between prepared pans. Bake for 40 to 45 minutes or until a skewer inserted into centre of cakes comes out clean. Stand in pans for 5 minutes. Turn, top-side up, on to a wire rack lined with baking paper. Cool completely. Make cream cheese frosting: Using an electric mixer, beat cream cheese and butter until light and fluffy. Gradually beat in icing sugar, 1 tablespoon at a time, until light and fluffy. Refrigerate for 2 minutes. Place 1 cake on serving plate. Spread top with ¼ of the frosting. Place remaining cake on top. Spread remaining frosting over top and sides of cake. . Press coconut around side of cake. Decorate top with pecan halves. Serve.
Photography: Craig Wall