Preheat oven to 180c or 160c fan forced. Lin a 12 hole medium muffin pan with paper cases. Sift flours, bicarbonate of soda and cinnamon into a large bowl. Stir in sugar and coconut and make a well in the centre.
Add eggs, butter, banana and pineapple to the dry ingredients and fold together with a rubber spatula. Spoon into paper cases. Bake for 25 minutes or until the cakes spring back when gently touched. Leave in pan for 5 minutes, then lift them out onto a wire rack to cool completely.
Use electric beaters to beat cream cheese and vanilla until smooth. Add icing sugar to the mixture a little at a time until smooth and creamy. Spread icing over cakes. Sprinkle the tops with toasted coconut.
Recipe Notes
Toasted Coconut To toast the coconut, place in a dry frying pan and cook over medium heat, stirring often, until golden. Transfer to a plate to cool.