Preheat your oven to 170ºC for a fan forced oven or 180ººC for a conventional oven. 

Line the base of a 23cm square cake tin or 24cm round springform cake tin. Grease the sides.

Combine the dry ingredients - flour, sugar, cinnamon, ginger, coconut & nuts to a bowl and mix well.

In a separate bowl, combine the wet ingredients - mashed banana and eggs. Mix well with a whisk.

Add the whole tin of pineapple (juice included), vanilla and oil to the banana mixture and combine well.

Combine the dry and wet ingredients: Make a small well in the middle of the dry mixture and pour in the wet ingredients. Mix well by folding the ingredients together with a light touch.

Place the cake in the oven and cook for 40 minutes.

Allow the cake to fully cool in the pan before serving.

Make the icing: In a stand mixer with whisk attachment, or food processor or with a hand beater beat the butter and cream cheese until light and fluffy.

Add a pinch of salt and vanilla. Then add the icing sugar a little at a time.

Scrape down the sides of the bowl every now and then to make sure all the ingredients are mixed well and thoroughly combined. Set aside.

Sprinkle the coconut onto a piece of aluminum foil. Place the coconut under the oven grill to toast the shredded coconut. Watch it very carefully as it burns within seconds.

Spread the icing mixture over the cooled cake or using a piping bag, pipe the mixture over the top. Then sprinkle the toasted coconut over the cream cheese icing. Then dig in!!