April 21st, 2017
Excerpted from LOLA's: A Cake Journey Around the World published by Ryland Peters & Small
Preheat the oven to 180°C (350°F) Gas 4.
Combine the flour, sugars, baking powder, cinnamon and salt in a large mixing bowl.
Stir in the eggs, oil and vanilla extract until the mixture looks a little sandy. Carefully stir through the pineapple, bananas and coconut until the batter is blended. Do not beat the mixture as this will create a tough batter.
Stir through the chopped pecans and divide the mixture evenly between the prepared cake pans. Level the surface and bake in the preheated oven for 25–35 minutes or until risen and golden brown. Allow to cool completely in the pans before turning out.
FOR THE FROSTING: place the cream cheese and butter into the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held electric whisk and large mixing bowl) and beat to combine. Carefully add the icing/confectioners’ sugar and slowly beat together. Once combined, increase the speed, add the vanilla extract and orange zest, and beat until you have a soft and fluffy mixture.
Using a serrated knife, slice each cake in half horizontally through the middle to create four even sponge layers in total.
Place one layer onto a serving plate. Spread just under a quarter of the cream cheese frosting onto this layer, and then repeat with each layer until you have a four-layer cake that is topped with frosting.
Smooth the remaining frosting over the sides of the cake with a palette knife or metal spatula to give a rustic ‘naked’ effect. Sprinkle the chopped pecans around the top edge and decorate the centre with pecan nut halves.
Refrigerate the cake for at least 1 hour before serving to allow the cream cheese frosting to set.