1¾ cups self-raising flour
1 tsp baking soda
1 tsp mixed spice
¾ cup firmly packed Chelsea Soft Brown Sugar
¾ cup desiccated coconut
2 eggs, lightly beaten
½ cup vegetable oil
¾ cup coconut cream
1 cup mashed banana
440g crushed pineapple in juice, well drained

Cream Cheese Icing
250g cream cheese, chopped, at room temperature
1 cup Chelsea Icing Sugar
1 Tbsp lemon juice
¾ cup shredded coconut (optional)

Preheat oven to 180°C/160°C fan forced. Lightly grease a 20cm round tin & line base with baking paper.

Sift together flour, baking soda and mixed spice. Stir in Chelsea Soft Brown Sugar and desiccated coconut. Combine remaining wet ingredients and add to the dry mix.

Spoon mixture into the tin and smooth the surface. Bake for 1 hour or until a skewer inserted at cake centre comes out clean. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

Icing
Beat together cream cheese, Chelsea Icing Sugar and lemon juice until smooth and creamy. Spread over cake and sprinkle with a little shredded coconut.

Tip: you can make individual cakes in loaf tins, cooking time will be approx 30-35mins but keep your eye on them!