Ingredients
2 very ripe bananas
440g can crushed pineapple in juice
370g packet butter cake mix
1 cup pecans, chopped
2 tsp ground cinnamon
1 tsp ground cardamon
Pinch ground cloves
1½ cups desiccated coconut
125g unsalted butter, melted
¾ cup milk
1/3 cup golden syrup
½ fresh pineapple, peeled and sliced
Cooking oil spray
250g punnet strawberries, hulled and sliced
½ bunch mint leaves, torn
Icing sugar, for dusting
Ice cream, to serve
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Lightly grease a 2L baking dish. Mash bananas and combine in a bowl with undrained pineapple. Spread into dish. Sprinkle over dry cake mix and top with nuts. Combine spices and coconut and sprinkle over the top.
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Combine butter and milk in a jug and pour over the back of a spoon over mixture. Bake for 25 minutes, then drizzle with golden syrup and bake for a further 5 minutes.
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Meanwhile, heat a grill pan on high. Spray pineapple slices with oil and cook for 2 minutes on each side, until lightly blackened. Roughly chop and toss with strawberries and mint. Dust cake with icing sugar and serve with fruit and ice-cream.
