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1
Put the oil, sugar and vanilla in a large bowl.
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2
Mix with an electric hand whisk until smooth and fluffy.
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3
Add the eggs one at a time, whisking well until incorporated.
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4
Add the flour (little by little), cinnamon, salt and bicarbonate, whisk until smooth, then add the banana and pineapple.
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5
Mix until well blended.
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6
Add walnut and desiccated coconut.
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7
Give everything a good final mix.
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8
Divide the mixture between 2 greased 20 cm baking pan or pan with parchment paper.
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9
Bake at 180AsC for 40 minutes in two level in the oven.
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10
After the first 20 minutes, change the position of the pan.
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11
Bake for another 20 minutes until risen, golden, and an inserted skewer comes out clean.
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12
Allow the cake to cool in their pan before turning out into a wire track while you make the frosting and prepare the pineapple decoration.
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13
To make philadelphia frosting: Beat philadelphia cream and vanilla extract with the creamed butter in a mixing bowl.
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14
Gradually sift in the icing sugar beating all the time to make smooth and spreadable frosting
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15
For pineapple decoration: Cook pineapple in the oven at 150AsC for 30 minutes, at each side.
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16
Spread the frosting mixture across the bottom of the other cake then reassemble the 2 cakes.
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17
Pour over the remaining mixture, making sure to cover the entire cake.
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18
Arrange on top and side of the cake pineapple as decoration.
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19
Serve, share and enjoy!
