Recipe Details

1. Preheat oven to 180deg. Grease two 9-inch cake tins with vegetable oil then line with baking paper. Set aside.
2. In a large mixing bowl, combine eggs, brown and caster sugar and vegetable oil. Beat using a hand whisk until the sugar dissolves.
3. Add vanilla, banana and pineapples and combine thoroughly using the hand whisk.
4. Add in dry ingredients and fold into the wet ingredients gently until well combined.
5. Divide cake batter into the two cake tins then bake in the preheated oven for 45 minutes or until a cake skewer comes out clean.
6. Once the cake is out, turn them onto a cooling rack and let it cool completely for at least 2 hours.
7. Prepare frosting by beating cream cheese using a whisk attachment on a standing mixer.
8. Add in sugar, vanilla and gradually add in the whipping cream. Stop the mixer occasionally and scrape the frosting down to ensure it is beaten evenly.
9. Stop beating the frosting when the cream has almost doubled in size.
10. Place one layer of cake on a plate or cake board, then spread 1 cup of frosting onto the cake.
11. Use an offset spatula to spread the frosting evenly. Sprinkle some chopped pecans or almonds onto the frosting.
12. Place the other cake on top then frost the cake with the rest of the cream cheese frosting. Decorate as how you please!