We’ve tweaked your favourite cafe cake for minimum guilt and maximum flavour!
Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm (base) round cake pan. Line base and side with baking paper.
Sift flour, bicarbonate of soda and mixed spice into a bowl. Add sugar. Using a large metal spoon, stir to combine. Stir in eggs, banana, oil, vanilla, pineapple and two-thirds of the walnuts.
Pour batter into prepared pan. Bake for 45 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 5 minutes. Turn onto a wire rack to cool completely.
Make icing Using an electric mixer, beat cream cheese, spread, vanilla and icing sugar mixture until smooth. Spread icing over cake top. Sprinkle with coconut and remaining walnuts. Serve.