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Pre-heat the oven to 340F (170C). Line a 8 – 9 inch square (or equivalent) baking pan with baking paper.
Combine the flour, baking powder, baking soda, coconut, and salt in a large bowl.
Mash the banana in another large bowl, then whisk in the eggs, sugar, oil, pineapple and juice, cinnamon and ginger and vanilla if using.
Add the wet ingredients into the dry ingredients and stir until just combined (take care not to overmix).
Pour into the baking pan, then bake for 25 to 35 minutes or until a skewer inserted into the centre of the cake comes out more or less clean.
Let cool in the pan for 10 minutes, then transfer to a cooling rack.
Beat the cream cheese with a hand-held whisk, then slowly whisk in the powdered sugar/icing sugar, salt and vanilla (if using) until you have a thick frosting. Pile on top of the cake (nice and thick!) when the cake is completely cool.
Sprinkle over crushed walnuts (if using) or toasted coconut, or leave plain.