Dry Ingredients

2 cups minus 4 tablespoons* flour

* 4 tablespoons cornstarch

1 3/4 tsp baking soda

1 tsp baking powder

1 3/4 cinnamon

1/2 tsp salt

1/4 tsp ground nutmeg

Wet Ingredients

1/2 cup white sugar

1/4+ cup sugar

2 eggs separate yolks and whites

10 to 12 oz drained pineapple (reserve liquid)

1 cup mashed bananas

Finely grated peel of 1 lemon

juice of a 1/4 - 1/2 lemon

1/4 cup Coconut flavoring (from mixer)

1+ tsp vanilla extract

2/3 cup oil

Filling

1/3 block Room temp Cream cheese

vanilla essence

Fine Desiccated coconut (use food processor), sweetened and non sweetened

1/4 cup Coconut/Pineapple mixer flavoring, mix fine coconut

Heavy Cream

sugar

rum

Sift flour, then mix all dry ingredients thoroughly with a whisk

Cream wet ingredients in a large food processor: sugars, egg yolks, sliced bananas and drained pineapple, lemon, coconut flavoring, vanilla and oil

Whisk egg whites to soft to hard peaks

Fold dry ingredients into wet ingredients.  Do not over mix

Fold egg whites into batter

Bake 350 deg oven for 27 mins

Moisten cake with coconut mix/rum/reserved pineapple juice

For filling place dessicated coconut in coconut/pineapple mixer flavouring to rehydrate

Beat powdered sugar/Cream cheese/vanilla; add some of the hydrated dessicated coconut and finely chopped pineapple and dash of rum

Beat heavy cream

Mix Heavy cream with cream cheese mixture