Special equipment: two 10-inch cake pans
Recipe Originally Published on Food Network
Total Time: 1 hr 10 min
Prep: 30 min
Cook: 40 min
Yield: 10 to 12 servings
Cinnamon-Rum Cream Cheese Icing
• 1 pound cream cheese, at room temperature
• 8 ounces butter, at room temperature
• 1 pound confectioners' sugar
• 1 vanilla bean, split and seeded
• Dark rum
• Toasted shredded coconut, for serving
• 2 cups oil
• 1 1/4 pounds granulated sugar
• 5 eggs
• 14 ounces all-purpose flour
• 2 tablespoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 cup shredded coconut
• 3/4 cup chopped pecans
• 1/2 cup chopped dates
• 2 ripe bananas, sliced
• One 16-ounce can crushed pineapple
For the fruitcake: Preheat the oven to 350 degrees F. Line the bottom of two 10-inch cake pans with parchment paper.
In a mixing bowl using an electric hand mixer, whip together the oil, granulated sugar and eggs until the mixture lightens in color. Sift together the flour, cinnamon, baking soda and baking powder. Add the dry ingredients to the wet ingredients, and mix until just combined, scraping down the sides of the bowl to make sure nothing is stuck. Fold in the coconut, pecans, dates, bananas and pineapples, being careful to avoid over-mixing. Divide the batter between the prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes.
Cool the cakes.
For the icing: In a medium bowl using an electric hand mixer, mix the cream cheese and butter until smooth. Add the confectioners' sugar, vanilla seeds and rum to taste, and mix until smooth.
Place one of the cakes on a serving plate and use half of the icing to cover the top. Place the second cake on top and cover the top with the remaining icing. Sprinkle toasted coconut flakes over the cake to serve.