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1
Preheat the oven to 190C/gas 5.
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2
Butter 2 x 20cm loose-bottomed cake tins at least 5cm deep, line the bases with baking paper and butter this too.
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3
Whisk the oil and caster sugar in a large bowl, then whisk in the egg yolks and milk.
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4
Whiz the pineapple flesh in a food processor to a coarse puree, then add the bananas and whiz again.
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5
Fold this into the egg yolk mixture.
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6
Sift the flour and baking powder together and stir into the mixture, then add the cinnamon and pecans.
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7
Whisk the egg whites in another bowl until stiff, and fold them into the cake mixture in two goes.
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8
Divide this evenly between the tins, weighing them for accuracy then give the tins a couple of taps on the work surface to bring up any bubbles.
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9
Bake for 30-40 minutes until the cakes are shrinking from the sides and a skewer inserted at the centre comes out clean.
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10
Run a knife around the edge of the cakes and leave to cool.
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11
To make the frosting, place the butter and icing sugar in the bowl of a food processor and cream together.
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12
Remove to a large bowl, blend in the cream cheese a spoonful at a time until smooth, then work in the vanilla extract.
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13
If it seem grainy, give it quick whirl with an electric whisk, but don't use a food processor as it will liquefy the mixture.
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14
Turn the cakes on to a board and remove the baking paper.
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15
spread a quarter of the frosting over the top of one of the cakes, sandwich with another quarter and use the remaining frosting to coat the sides.
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16
Decorate with whole pecans and dust with icing sugar.
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17
Place in the fridge to set for about an hour.
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18
If not serving immediately, cover with clingfilm, and chill.
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19
remove from the fridge about 30 minutes before eating.
