For the batter, drain the pineapple chunks neatly on a sieve. Use the juice elsewhere.
Sift the flour with baking powder and spices into a large baking bowl. Mix the sugar and coconut flakes loosely with it, then add the eggs and oil and beat with a mixer until a smooth dough forms. Remove the skin from the bananas and cut them into pieces. Lightly dust the pineapple pieces with flour. Carefully fold the minced walnuts, banana and pineapple pieces into the dough.
Preheat the oven to 170 °C top and bottom heat. Grease a cake springform pan (26 cm ø), sprinkle with flour and pour in the dough. Smooth the surface a little. Bake the cake for about 60 to 90 minutes. Before taking it out, check with a knitting needle or a wooden stick if the dough is already cooked inside. If dough is still sticking, extend baking time. Cool the cake in the pan (this will take two to three hours).
For the frosting, squeeze the lemon and run the juice through a fine sieve into a small wide bowl. Using a whisk, beat the cream cheese and softened butter with the juice until smooth. Then mix in the powdered sugar. Spread the icing on the cooled cake and sprinkle with the chopped walnuts.
Tip: Serve with whipped cream (not sweetened, as the cake has enough sweetness) or vanilla sauce.
Tip: Cook only with high quality spices – they are the be-all and end-all in a