Sliced tropical fruit, i.e. pineapple, mango, passionfruit
Toasted shredded coconut
Preheat oven to 160ºC fan bake. Grease 2 x 20cm round cake tins and line with baking paper.
Using an electric mixer, whisk sugar and eggs together until thick and creamy (about 5 minutes). Gradually pour oil into the bowl while whisking.
Sift flour, baking soda, cinnamon and salt over the top and mix by hand until combined. Stir through bananas, pineapple, coconut and compote, if using.
Divide mixture evenly between prepared tins. Bake (on the same shelf, if you can) for 40-50 minutes until cakes are no longer wobbly and a skewer inserted in the centre comes out clean. Cool in tins for 10 minutes before turning out onto a wire rack to cool completely.
Use an electric mixer to beat butter until smooth. Add cream cheese and beat until well combined. Add icing sugar and vanilla extract and beat on low to incorporate. Increase speed to high and beat until icing is light and fluffy.
Spread half of the icing on top of one of the cooled cakes. Spoon half of the compote on top, if using. Add the second layer and decorate with remaining icing and compote. Top with fruit and coconut.
Cake can be baked a day in advance and stored in airtight containers. Assemble on the day of serving, adding fruit and coconut immediately before serving.