banana and pineapple cake with rum frosting

olive oil for greasing
2.5 cups SR flour
1 tsp ground nutmeg
1 cup caster sugar
1 cup shredded coconut
2 eggs, lightly beaten
1/4 cup rum
1/2 cup olive oil
440g crushed pineapple in juice
2 ripe bananas, mashed
2 cups flaked or shredded coconut, lightly toasted

Rum frosting:
200g unsalted butter, chopped
1 Tbsp rum
2 cups pure-icing sugar, sifted

1. Preheat oven to 180 C. Spray base and sides of a 23cm cake tin with oil, then line with baking paper. Sift flour and nutmeg into a large bowl, the stir in sugar and coconut. Beat together eggs, rum and oil, add pineapple and beat to combine.
2. Make a well in centre of dry ingredients, add egg mixture and banana and stir until just combined. Pour mix into prepared tin and smooth surface. Bake 1 hour or until cooked when tested with a skewer. Stand for 10 mins before inverting on a wire rack to cool.
3. To make rum frosting, put butter in the small bowl of an electric mixer and beat until pale and creamy. Add rum and spoonfuls of icing sugar and beat until mix becomes thick and creamy. Spread frosting over cake then sprinkle with coconut.