Frosted cake can be made up to four hours ahead. Store at room temperature in a cool, dark place. Or if weather is very hot, keep it in the fridge. Make sure flowers haven’t been sprayed with pesticide.
4 eggs, lightly beaten
1 1⁄2 cups vegetable oil
1 3⁄4 cups brown sugar, firmly packed
2 cups self-raising flour
1 cup plain flour
2 tsps mixed spice
1 tsp bicarbonate of soda
440g can crushed pineapple in juice, well drained
1 cup mashed banana (2 bananas)
1⁄2 cup finely chopped pecans
1⁄3 cup desiccated coconut
Fresh flowers, to decorate
1 1⁄2 x 250g block cream cheese, chopped, at room temperature
75g unsalted butter, chopped, at room temperature
1 tsp finely grated lemon rind
1 1⁄2 cups icing sugar mixture
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 ours, 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, 1⁄2 cup at a time, beating until well combined. Reserve 1 3⁄4 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.