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250g self-raising flour

1.25 gm ground cinnamon

½ tsp ground cardamom

270g brown sugar

440g can crushed pineapple, drained

50g Desiccated Coconut

2 ripe bananas, mashed

57.50 gm chopped walnuts

2 eggs, lightly beaten

250ml (1 cup) sunflower oil

100g cream cheese

50g unsalted butter

4.40 gm vanilla extract

225g (1 ½ cups) Soft Icing Mixture

57.50 gm finely chopped walnuts, to garnish (optional)

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1. Preheat oven to 170°C.

2. Grease and line the base of a 23cm square cake pan. Sift flour and spices and cardamom into a large bowl. Add sugar, pineapple, coconut, banana, walnuts, eggs and oil. Stir to combine.

3. Spread into lined pan and bake for 40 minutes or until a skewer inserted into the centre comes out clean. Place on a rack and set aside to cool.

4. To make icing, place cheese, butter, vanilla and icing sugar in an electric mixer and beat until smooth. Spread on top of cooled cake. Garnish with walnuts, if desired.

Buttercream icing tips

Step 1: Beat room temperature butter until it’s fluffy, about five minutes.

Step 2: Add fridge-temperature cream cheese to the butter and beat it until it’s well combined, about two minutes. 

Step 3: Add half the sifted icing sugar and beat until just combined. Add the rest of the sifted icing sugar and beat until just combined again. 

It should be fluffy, thick and ready for piping, spreading, and layering.