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.
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 ours, 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, 1⁄2 cup at a time, beating until well combined. Reserve 1 3⁄4 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 originally appeared on New Idea Food