Preheat the oven to 170°C (fan forced) and grease 2 x 20cm round cake tins. Set aside.
In a medium bowl, sift together the flour, salt and spice. Set aside.
In a separate large mixing bowl, whisk together the eggs and sugar until pale and fluffy. Next add the olive oil and whisk to combine. Sift in the flour mixture and combine well. Next add the crushed pineapple, mashed banana and chopped pecans and fold through evenly using a spatula.
Divide the cake batter evenly between the two baking tins. Bake on the middle rack of the oven for 35-40 minutes or until cooked through.
Remove the cakes from oven and allow them to cool in baking tins for 10 mins before transferring to a wire cooling rack. The cakes must have completely cooled before icing.
To make the icing, whisk the softened cream cheese with sifted icing sugar until soft and fluffy.
Place the bottom cake layer on your chosen cake plate or stand. Spread half of the icing mixture onto the cake top. Then, place the second cake layer on top of it and spread the remaining icing over the top and sides.
Decorate with freeze-dried pineapple flowers/rings, pecans and even passionfruit pulp for extra tropical flavour!
