1 ½ cups plain flour
¾ cup self-raising flour
1 tsp baking soda
1 tsp each ground cinnamon and ground ginger
1 ½ cups brown sugar
¾ cup desiccated coconut
4 eggs, lightly beaten
1 cup olive oil
2 cups banana, mashed (about 4 bananas)
425g can crushed pineapple in syrup, drained
1/2 cup macadamia nuts, roughly chopped
freeze-dried bananas, toasted shaved coconut or toasted salted macadamia nuts, to garnish
Cream Cheese Filling
250g cream cheese, softened
2 cups icing sugar
¼ cup maple syrup
Vanilla Butter Icing
60g butter, softened
2 cups icing sugar, sifted
1 tsp vanilla paste
Preheat oven to 180°C. Grease a deep 22cm round spring form cake pan and line the base with baking paper.
Sift flours, baking soda and spices into a large bowl. Stir in sugar and coconut. Mix eggs with the oil. Add egg and oil mixture to the flour mix then add banana, pineapple and macadamias. Mix well to combine.
Spoon mixture into the prepared pan and bake for about 1 hour. Let cake stand in the pan for 5 minutes before turning onto a wire rack to cool.
To make the cream cheese filling, mix cream cheese, icing sugar and maple syrup together. Make sure all lumps have been beaten out.
To make vanilla butter icing, use an electric mixer to beat butter and icing sugar until light and fluffy. Add vanilla paste, a paste a pinch of salt and 2 tablespoons boiling water. Beat, on high speed, for 5 minutes or until sugar is dissolved and icing is of a spreadable consistency. Adding a little more icing sugar if necessary.
Slice the cold cake into three layers and spread cream cheese filling over the bottom third. Top with another layer of cake and spread again with filling. Finish with the last layer and spread vanilla butter cream icing thickly over the top with a spatula. Sprinkle with freeze dried bananas, toasted shaved coconut or toasted salted macadamia nuts.