265g self raising flour
200g caster sugar
70g desiccated coconut
1 tsp bicarbonate of soda
2 tsp mixed spice
440g crushed pineapple in natural juice
1 medium banana, mashed
1 medium carrot, grated
200g roast sweet potato
1 medium zucchini, grated
Zest of 1 lime
70g chopped pecan nuts (pistachio is also nice
185ml coconut oil
Pinch of sea salt
CREAM CHEESE ICING
500g cream cheese, rom temperature
160g cultured butter, room temperature
200g icing sugar, sifted
Natural coconut essence, to taste
Juice of 1 lime
Dehydrated carrot, sweet potato, zucchini and lime slices, to decorate*
Macadamia nuts, to decorate
Preheat 170ºC (150ºC fan). Grease and line 3 x 20cm round cake tins.
Combine flour, sugar, coconut, bicarb and spices in a large bowl. Make a well in the centre, add fruit and vege, lime zest, nuts, oil, eggs and salt, stirring until combined. Divide evenly among the three pans then bake for 35 mins. Allow to cool completely in tins before turning out.
To make icing, in a stand mixer (or using a handheld mixer) beat together the cream cheese, butter, coconut essence and lime juice, then, with motor running, gradually add icing sugar 1 tbsp at a time until fully incorporated.
To assemble the cake, start with the first layer and spread about 2-3 tbsp cream cheese icing on the top. Top with the second layer of cake, spreading 2-3 tbsp icing on top and finishing with the top layer. Use a spatula to roughly apply icing to the outside of the cake, then use a scraper to carefully scrape around the cake until smooth and you can see the cake peeking through underneath ("naked" cake look).
Fit a decorative nozzle to a piping bag, spoon in the remaining icing and pipe swirls along the top edges of the cake. Gently press a whole macadamia nut into the top of each swirl.
Arrange dehydrated fruit and vege in the centre and sprinkle with extra finely chopped macadamia nuts to finish.
*to dehydrate the fruit and vegetables for decoration, preheat oven to 60ºC (40ºC fan). Line three baking trays with baking paper. Slice carrot, sweet potato and zucchini super finely using the thinnest setting of a mandolin, then spread in a single layer onto baking trays and bake at this very low temperature for 3-4 hours or until curled in appearance and completely dried out. To dehydrate lime, follow the same process but use a very sharp knife to slice as thinly as possible.