Island Fruitcake with Cinnamon-Rum Cream Cheese Icing

Deselect All

Island Fruitcake:

2 cups oil

1 1/4 pounds granulated sugar 

5 eggs 

14 ounces all-purpose flour 

2 tablespoons ground cinnamon 

2 teaspoons baking soda 

1 1/2 teaspoons baking powder 

1 cup shredded coconut 

3/4 cup chopped pecans 

1/2 cup chopped dates 

2 ripe bananas, sliced

One 16-ounce can crushed pineapple 

Cinnamon-Rum Cream Cheese Icing:

1 pound cream cheese, at room temperature

8 ounces butter, at room temperature

1 pound confectioners' sugar 

1 vanilla bean, split and seeded

Dark rum

Toasted shredded coconut, for serving