Hummingbirdcakes with coconut crust

Ingredients

• 440 gram canned crushed pineapple in syrup
• 1 cup (150g) plain flour
• 1/2 cup (75g) self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 cup (220g) firmly packed light brown sugar
• 1/2 cup (40g) desiccated coconut
• 1 cup (300g) mashed banana
• 2 eggs, beaten lightly
• 3/4 cup (180ml) vegetable oil
• 1 teaspoon icing sugar
• Coconut crust
• 3 cup (225g) shredded coconut
• 1/2 cup (110g) firmly packed light brown sugar
• 3 eggs, beaten lightly