Preheat the oven to 180 degrees.
Drain the pineapple reserving 1/4 cup of the syrup.
Combine the pineapple and banana in a blender until whipped together.
Add in the oil and eggs and reserved syrup.
In a bowl add the flour, spices, sugar, and coconut. Mix the dry ingredients then add in the wet ingredients.
Pour between two small round 11cm tins and bake for 40 to 45 minutes or cooked through (you can check with a skewer).
Alternatively, you can use two larger round tins for a thinner cake layer.
For the icing:Whip cream with the cream cheese.
Add the icing sugar and cinnamon and honey and whip until thick.
Use a spatula to spread onto cake layers. Put together and add more frosting to the top and sides.