Baking a cake in the slow cooker - Food Wine Travel

Ingredients

• 300g (2 cups) plain flour
• 200g (1 cup firmly packed) brown sugar
• 45g (½ cup) desiccated coconut
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp bicarbonate of soda
• 3 eggs, lightly whisked
• 180ml (¾ cup) light extra virgin olive oil
• 440g can crushed pineapple
• 260g (1 cup) mashed banana (about 3 bananas)
• 105g (¾ cup) pecans, toasted, chopped, plus extra, to serve
• Store-bought caramel sauce or dulce de leche, to drizzle
• 250g pkt cream cheese, chopped, at room temperature
• 70g unsalted butter, chopped, at room temperature
• 1 tsp vanilla extract
• 300g (2 cups) icing sugar mixture