4 free-range eggs, lightly beaten
1 ½ cups vegetable oil
1 ¾ cups brown sugar
2 cups self-raising flour
1 cup plain flour
2 tsp mixed spice
1 tsp bicarbonate of soda
440 g can canned crushed pineapple, well drained
1 cup mashed banana
½ cup finely chopped pecans
⅓ cup desiccated coconut
fresh flowers to decorate
1 ½ x 250 g block cream cheese, chopped, room temperature
75 g unsalted butter, chopped, room temperature
1 tsp finely grated lemon rind
1 ½ 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 flours, 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, ½ cup at a time, beating until well combined. Reserve 1¾ 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