2 x 250g blocks softened and chopped cream cheese
50g softened unsalted butter
¾ cup icing sugar mixture
Finely grated zest and juice of 1 lime
Use Quick-mix one-bowl banana cake for batter
Cook's tip: Use ripe bananas, as they have more natural sugars and robust flavour. If they’re not ripe enough, put them in a brown paper bag and leave in the warmest part of your kitchen, such as the top of the fridge.
Preheat oven to 170°C. Grease a 20cm round cake tin with cooking oil spray and line base and side with baking paper.
Make cake batter (from Step 2). Pour batter into prepared tin and bake for 1 hour 20 minutes or until golden and cooked through when tested with a skewer. Cool in tin for 15 minutes, then turn out onto a wire rack. Set aside.
To make frosting, put cream cheese and butter in the bowl of an electric mixer and beat on high, using paddle attachment, for 5 minutes or until smooth. Add icing sugar mixture and lime zest and juice, beating to combine.
Divide frosting into 3 bowls. Cut cold cake horizontally to make 3 discs. Spread each with a portion of frosting, then layer discs, iced side up. Decorate with lime slices, toasted coconut chips and edible flowers and drizzle with honey to serve.