Cooking oil spray, to grease
250g coconut sugar
250g butter, chopped, softened
3 free-range eggs
3 cups plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
2 Tbsp white vinegar
1 cup mashed ripe banana
½ cup toasted coconut flakes
½ quantity caramel sauce, cooled
CREAM CHEESE FROSTING
2 x 250g block cream cheese, chopped, softened
1 cup icing sugar mixture, sifted
Preheat oven to 170°C fanforced (190°C conventional). Grease 2 x 20cm round cake tins with cooking oil spray and line with baking paper.
Put sugar and butter in a large bowl and beat with an electric hand mixer until pale and fluffy. Beat in eggs one at a time, beating well after each addition. Sift flour, baking powder, bicarb and cinnamon into butter mixture, then pour in milk and vinegar, beating with a wooden spoon until combined. Stir in banana. Divide batter evenly between cake tins and bake for 35 minutes or until a skewer inserted into the centre comes out clean. Set aside in tins for 10 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, to make cream cheese frosting, put cream cheese in a large bowl and beat with electric hand mixer until smooth. Add icing sugar and beat on low speed until incorporated, then beat on high until fluffy and creamy.
To assemble cake, put one cake on a serving plate or stand. Spread 1 cup of frosting over the top. Put the second cake on top and spread remaining frosting over the top and sides of cake. Scatter top of cake with coconut flakes then drizzle with caramel sauce and serve.