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Ingredients
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Steps
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1
Preheat the oven to 325°F (163°C) and grease & line two 9-inch round cake pans.
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2
In a large mixing bowl, beat together sugar, oil, eggs, vanilla, pineapple, and banana until well combined.
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3
Sift in flour, baking soda, salt, and cinnamon. Mix until the batter comes together.
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4
Fold in pecans and coconut.
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5
Equally divide the batter amongst the two prepared cake pans.
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6
Bake until golden and the tops bounce back to touch, about 30 to 40 minutes.
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7
Let cool completely before frosting.
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8
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugar, vanilla, and salt until fluffy, about 5 minutes.
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9
With the mixer running, add the cream cheese one tablespoon at a time until incorporated.
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10
Frost the cake as desired, slice, and serve.
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