1.Using an electric mixer, beat cream cheese and butter in a small bowl until light and creamy.
2.Add half the sugar, juice and zest; beat until combined. Add remaining sugar; beat until light and fluffy.
3.Preheat oven to 180°C/160°C fan forced. Grease and line the base and sides of a 21x10cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
4.Combine flour, sugar, coconut, walnuts and bicarbonate of soda in a large bowl. Make a well at centre.
5.Combine pineapple, banana, egg and oil in a jug. Add pineapple mixture to flour mixture; stir to combine.
6.Spoon into prepared pan; level surface. Bake for 1 hour or until skewer inserted at centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely. Transfer cake to serving plate.
7.Make Cream Cheese icing as recipe directs. Spread icing over top of cooled cake. Decorate with banana chips and flaked coconut. Cut into slices. Serve.
Reserve juice from pineapple to add to cream cheese icing. No self-raising flour? Mix 3 1/2 teaspoons baking powder with 1 3/4 cup plain flour. No loaf pan? Bake cake in a 20cm round cake pan. Cooking time will vary. Cream Cheese Icing: Makes 1 1/2 cups