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1
Preheat the oven to 325u00b0 F. Grease two 8-inch circular cake pans. Set aside.
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2
In a mixing bowl sift the flour, baking soda, salt, and cinnamon. Set aside.
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3
In a separate mixing bowl using a wooden spoon, mix together the sugar, oil, eggs, and vanilla until well combined.
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4
Stir in the pineapple and bananas. Add the coconut, if desired.
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5
Add the sifted dry ingredients to the egg mixture and stir until just combined. It is important to not over-mix this batter.
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6
Stir in the pecans and evenly divide the batter between the two cake pans. Bake until a toothpick comes out clean, approximately 25 to 30 minutes.
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7
Let the cakes cool completely before removing them from the pans and frosting (recipe below).
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8
In the bowl of a stand mixer with the whisk attachment, beat the butter, sugar, and vanilla until light and fluffy, approximately 8 to 10 minutes.
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9
Once the sugar is well incorporated, add the cream cheese in chunks and mix until it is evenly combined. Do not over-mix after adding the cream cheese as the frosting will become runny.
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10
Frost cake as desired (I usually slice each cake in half length-wise, then frost each of the layers, then around the exterior) and enjoy!
