Tropical tray cake

SERVES 15 PREP AND COOK TIME 50 MINUTES (+ COOLING TIME)

1 small (800g) ripe pineapple

1 cup (220g) caster sugar

2 cups (160g) desiccated coconut, lightly toasted

1 cup (250ml) coconut milk

3 eggs, beaten lightly

2 medium overripe bananas, mashed

2 cups (270g) gluten-free self-raising flour

1 teaspoon ground cardamom

2 passionfruit, 2 kiwifruit, for serving

VANILLA BEAN FROSTING

250g cream cheese, softened

125g butter, softened

2 teaspoons vanilla bean paste

1½ cups (240g) icing sugar, sifted

1 Preheat the oven 180°C (160°C fan-forced). Grease and line a 20cm x 30cm (4cm deep) slice pan, extending paper 3cm over the sides.

2 Remove the skin of the pineapple and cut in half through the middle so that one half is still in the round. Core and finely dice one half of the pineapple. You will need 1 cup of diced fruit.

3 Combine sugar, coconut, coconut milk, eggs, mashed banana and diced pineapple in a large bowl. Add flour and cardamom and stir to combine.

4 Spoon the batter into prepared pan and smooth the top. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Stand cake 10 minutes before turning top side up onto a wire rack to cool.

5 Meanwhile, very finely slice the remaining pineapple into rounds.

Place onto a large baking paper lined oven tray. Bake for 20 minutes or until the pineapple pieces are lightly browned, turning slices halfway.

6 VANILLA BEAN FROSTING Beat all ingredients in small bowl of electric mixer until smooth.

7 Transfer cake to a serving board. Spread Vanilla Bean Frosting over top of cake. Just before serving decorate with the roasted pineapple, fresh passionfruit and thinly sliced kiwifruit. Suitable to freeze. Not suitable to microwave.