Preheat oven to 180oC. Grease and line the bases of two 19-20cm x 6-6.5cm high spring form cake pans with baking paper.
Mix the flour, cinnamon, baking powder, coconut and half the sugar in a large mixing bowl. In a separate bowl, mix the beaten whole eggs, mashed bananas, grated carrot, drained crushed pineapple, milk and oil.
In another bowl, beat the egg whites until stiff, add the remaining sugar, beating until stiff and shiny.
Stir the wet mixture into the dry mixture until smooth. Using a large metal spoon, fold in the egg white mixture. Place mixture evenly into prepared apns and bake cakes for 35-45 minutes until risen and skewer comes out clean.
To make the icing, beat the sugar, cheese and butter until smooth. Add icing sugar and vanilla. Chill until ready to assemble.
Once cool, spread half the icing over one of the cakes and sandwich together with the other cake. Use the remaining icing on top of the cake. Drizzle with passion fruit pulp.