• 1 3/4 cups Self Raising Flour

• 2 cups brown sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon ground ginger

• 2/3 cup desiccated coconut

• 1 cup chopped walnuts or macadamia nuts

• 2 ripe bananas, mashed

• 440 gram can crushed pineapple, drained or 440 grams fresh pineapple finely chopped in a food processor, then drained

• 2 eggs

• 1 teaspoon vanilla

• 1 cup olive oil or vegetable oil

• 180 grams cream cheese (1 block)

• 100 grams butter, softened (I use butter from a tub)

• 1 teaspoon vanilla

• 3 cups icing mixture (not icing sugar)

• Pinch of salt

• Toasted flaked or shredded coconut

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

2. Line the base of a 33cm x 23cm square cake tin or 24cm round springform cake tin. Grease the sides.

3. Combine the dry ingredient

4. Combine the flour, sugar, cinnamon, ginger, coconut & walnuts to a bowl and mix well.

5. Combine the wet ingredients

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

7. Add the pineapple, vanilla and oil to the banana mixture and combine well.

8. Combine the dry and wet ingredients

9. 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.

10. Place the cake in the oven to cook for 40 minutes.

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

12. Make the icing

13. 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.

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

15. 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.

16. 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!!