Here is a couple for starters.
The fruit probably can be left out but will not be the same.

BANANA RUM FILLING

INGREDIENTS:

5 Lg Ripe Bananas (mashed)
2 Cups Whipping Cream.
1/2 Cup Powdered Sugar.
1/3 Cup White Rum.

INSTRUCTIONS:

Beat the bananas, whipping cream, powdered sugar and rum until fluffy.

Spread between the prepared cake layers evenly and stack if more than two.

ENJOY! j

BANANA RUM FROSTING

INGREDIENTS:

1/2 Cup Butter Softened.
3 Cups Powdered Sugar.
1 Lg Banana (mashed)
1 Tsp Instant Coffee.
1 Tsp Pure Vanilla Extract.
1 Tbs White Rum.
3-4 Tbs Whipping Cream or as needed.

INSTRUCTIONS:

Cream the butter, powdered sugar, banana.

Add the coffee, vanilla, whipping cream and rum, whip until well blended.

Thin with additional whipping cream only if necessary until of a spreading concistency.

Spread all around the assembled cake, then on top.

ENJOY! j

DREAMIE ORANGE COCONUT FROSTING

INGREDIENTS:

1 Cup Flaked or Shredded Coconut.
1/4 Cup Sugar
2 Tbs Fresh Squeezed Orange Juice.
1 Tbs Fresh Squeezed Lemon Juice.
4 Tsp Orange Zest.
1 Cup Whipping Cream.

INSTRUCTIONS:

In a medium size bowl combine the coconut, sugar, juices and zest stirring until well blended.

Let Stand for a few minutes until sugar is completely dissolved.

Meanwhile whip the whipping cream.

When sugar is disssolved in the juice mixture, fold in the whipped cream.

Spread between cake layers and on the top and sides.

Refrigerate for an hour to chill and set.

Store uneaten portion in the refrigerater.

ENJOY! j