1
["Preheat the oven to 350 degrees. Lightly coat three 9"" cake pans with cooking spray. Line each with parchment cut to fit.", "MAKE THE CAKE: In a large mixing bowl whisk together the flour, sugar, baking soda, cinnamon and salt.", "With an electric hand mixer on medium speed, beat the eggs, oil, rum and vanilla extract until smooth.", "On low speed, add the bananas, pineapple (with the juice), pecans and coconut. Beat just until blended.", "Continuing on low speed, add the flour mixture. Beat just until moistened.", "Divide the batter evenly between the three pans. Bake 25-35 minutes or until golden brown and a tester comes out clean. Cool 15 minutes in the pans, remove and then cool completely on a rack before frosting the cake. Refrigerate for ease in frosting; best made the night before frosting.", "MAKE THE FROSTING: With an electric stand mixer on high speed, beat the cream cheese, butter, rum, coconut extract and vanilla extract until smooth. Reduce the speed to medium and gradually beat in the confectioner's sugar. Beat on high speed until smooth and light; about 2 minutes. Use the wire whip attachment for extra light frosting consistency.", "PUT IT ALL TOGETHER: Evenly frost the bottom layer, then the middle then the top; frost evenly to the edge of each layer. Use the remaining frosting to complete the sides. Blend it all together with creative swirls. Top with chopped pecans, toasted coconut and grated dried pineapple. Store in the refrigerator; serve cool."]
