Ingredients (serves 8)
1 ¾ cup self-rising flour
1 teaspoon bicarb soda
1 teaspoon mixed spice
1 cup brown sugar
½ cup desiccated coconut
½ cup pecans, chopped + ½ cup decoration
2 eggs, lightly beaten
2 ripe bananas, mashed
1 tin (440g) crushed pineapple & juice
½ cup grapeseed oil
Cream Cheese Frosting
200g cream cheese softened
80g butter, softened
½ teaspoon vanilla bean paste
3 ½ cups icing sugar (powdered sugar)
- Preheat the oven to 180°C (350°F). Lightly grease a 12 cup loose base cake pan (cup size 7.7cm x 5cm) or a 12 cup muffin pan.
- In a large bowl sift flour, bicarb soda and mixed spice, then add brown sugar, coconut and pecans and mix well. Then add eggs, bananas, pineapple plus juice and oil and mix well. Carefully pour into the cake pans and bake for 20-22 minutes or until golden and a skewer comes out clean. Cool in pan for about 10 minutes and then carefully remove from the pan and place on a cooling rack.
- Place pecan nuts on a baking tray and roast until brown and fragrant about 5-7 minutes. Once cool blitz nuts in a food processor to a medium crumb.
- For the frosting, place cream cheese, butter and vanilla in an electric mixer and beat until smooth, then gradually add icing sugar and beat until thick. Place frosting in a piping bag and chill in the fridge to firm up a little before frosting the cakes.
Cut the very top of each cake off, so they have a flat surface, then slice cakes in half using a bread knife. Pipe frosting on the base of each cake and place in the fridge to chill for 20 minutes to set the frosting. Then place the other half of the cake on top and gently press down, so they sit well, then pipe more frosting on top. Sprinkle over the pecan crumb and chill in the fridge until ready to serve.