I know this cake has been around for ages but this is my new favourite cake!

2 x 410g tins crushed pineapple

300g flour, sifted

150g self-raising flour, sifted

1 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

440g soft brown sugar

90g desiccated coconut

4 bananas, mashed

4 eggs, lightly beaten

360ml sunflower oil

Cream cheese icing

60g butter

250g icing sugar

1 teaspoon vanilla essence

80g cream cheese

Preheat the oven to 180’C. Line the base of  two 22cm round baking tins
with baking paper.

Drain the pineapple through a sieve and reserve 120ml of the juice.
Sift together the flours, bicard and spices in a large bowl and stir in the sugar.
Add the pineapple, reserved juice, coconut, banana, eggs and oil and mix together with a wooden spoon. Divide the mixture between the two baking tins and bake for 45-50 minutes until a skewer comes out clean. Allow them to cool.

For the icing, combine all the ingredients in a bowl and beat with electric beaters
until light and fluffy. 

Place the one cake on a cake stand and ice the top of the cake with half the icing. Place the other one on top and ice the top of the cake with the rest of the icing. Use a fork to make patters on the top of the icing.