Ingredients

• 250g/9oz plain flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp bicarbonate of soda
• 150g/6oz light brown sugar
• 50g/2oz walnuts
• shells removed
• 220g/8oz canned pineapple slices
• chopped
• handful sultanas
• 2 ripe bananas
• mashed
• 1 passion fruit
• pulp only
• 150g/5oz carrots
• grated
• 150ml/5fl oz corn oil
• 3 free-range eggs
• 125g/4oz butter
• softened
• plus extra for greasing
• 225g/8oz cream cheese
• 450g/1lb icing sugar
• 1 tsp vanilla extract
• 100g/3½oz creamed coconut
• grated
• 50g/2oz crushed pecans
• to decorate

Directions

• Preheat the oven to 160C/320F/Gas 2.
• Sift the flour
• baking powder
• salt and bicarbonate of soda into a bowl and mix well.
• Add the sugar
• walnuts
• pineapple
• sultanas
• mashed banana
• passion fruit pulp
• grated carrot
• oil and eggs and mix well to completely combine.
• Pour the cake mixture into a greased 22.5cm/9in cake tin and place into the oven to bake for 1-1¼ hours
• or until cooked through. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. If the cake top is browning too much
• cover with a circle of kitchen foil.
• Remove from the oven when ready and allow to cool on a wire rack.
• For the icing
• beat the butter and cheese together in a clean bowl until light and fluffy. Add sugar and vanilla extract and mix well. Add the coconut and mix again.
• Once the cake is cool
• remove from the cake tin and spread the icing all over the cake. Decorate the cake with a few crushed pecans and serve in generous slices.