440g can crushed pineapple in juice, well-drained
2 eggs, at room temperature
1 cup firmly packed brown sugar
¾ cup vegetable oil
1 ½ cups self-raising flour
1 teaspoon ground ginger
1 teaspoon bicarbonate of soda
½ cup soft, over-ripe mashed banana
½ cup chopped walnuts
1/3 cup desiccated coconut
½ cup finely chopped crystallised ginger
250g block cream cheese, chopped, at room temperature
1 ½ cups icing sugar mixture
Grease a 22cm round cake pan. Line base and side with baking paper, extending paper 3cm above pan edge.
Spread pineapple over a tray lined with absorbent kitchen paper, then pat dry with extra paper.
Beat eggs, sugar and oil in the small bowl of electric mixer for about 6 minutes, or until slightly thickened and mixture looks pale. Transfer to a large bowl.
Fold in combined sifted flour, ground ginger and soda with pineapple and banana until combined. Fold in walnuts, coconut and half the crystallised ginger. Spoon into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 1 hour, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.
To make frosting, beat cream cheese in clean, small bowl of electric mixer until smooth. With mixer on low speed, gradually add sugar, beating until fluffy.
Spoon frosting over top of cake. Sprinkle with remaining ginger. Cut into wedges to serve.