Step 1

Preheat oven to 180ºC fan-forced (356ºF). Line 2 round 9-inch cake pans with parchment paper. Alternatively, grease each pan with a thin layer of olive oil and sieve/dust a thin layer of all purpose gluten free flour over the oil. Set aside.

Step 2

In a medium sized mixing bowl, sift flour, baking powder, baking soda, cinnamon and nutmeg. Add salt and sugar, whisk until well combined. Set aside.

Step 3

In a large mixing bowl, add the entire crushed pineapple can (pineapple + juice), applesauce, banana, coconut oil and vanilla. Use a spatula to mix until combined.

Step 4

Pour all the dry flour mixture into the wet mixture and gently fold until just combined.

Step 5

Add pecans and coconut. Fold until well combined, ensuring not to over-mix.

Step 6

Pour half the batter into one lined cake pan. Spreading evenly and smoothing out the top.

Step 7

Pour remaining half of batter into the second cake pan, spreading evenly and smoothing out the top.

Step 8

Place both cakes in the oven and bake for 30-40 minutes or until a skewer inserted into the middle of each comes out clean and the tops spring back when lightly pressed.

Step 9

Remove from oven and allow to cool in pans for 15 minutes.

Step 10

If you lined your pans with oil and flour, carefully run a butter knife around the sides of each cake to help unstick the sides if needed.

Step 11

Gently remove each cake from it’s pan onto a wire rack to cool completely. Handle the cakes with care as they are soft and delicate.

Step 12

To remove coconut cream from the can, do not turn the cans upside down or shake them once they has been refrigerated. Scoop out the top of the can which is the thick coconut cream, leaving all the liquid in the base of the can. Spoon the cream from both cans into a medium sized mixing bowl.

Step 13

Using electric hand beaters, or a stand mixer, whip coconut cream for 30 seconds, scraping down the sides as needed.

Step 14

Sift over icing sugar and whip until well combined and thick.

Step 15

Add orange zest and whip until well combined.

Step 16

Place one of the cakes onto a cake stand or serving platter.

Step 17

Spoon half the frosting on the base cake and spread out evenly to the edges.

Step 18

Carefully place second cake on top, pressing down slightly to stick to the frosting.

Step 19

Spoon remaining half of frosting over the top, spreading out evenly to the edges.

Step 20

Sprinkle over finely chopped pecans.

Step 21

Serve and enjoy!