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1
Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.
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2
In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy.
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3
Add the eggs, one at a time, beating well after each addition.
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4
In a medium bowl, combine the flour, baking soda, cinnamon and salt.
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5
Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition.
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6
Add the bananas and pineapple, beating until combined.
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7
Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution.
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8
Slam the pans against the counter to get any air bubbles out of the batter.
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9
Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes.
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10
Cool in the pans for 10 minutes.
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11
Remove from the pans and cool completely on wire racks.
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12
Spread some Frosting between the layers.
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13
Spread the remaining frosting over the top and sides of the cake.
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14
Garnish with coconut and nuts if desired.
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15
Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy.
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16
Beat in the confectioners' sugar in increments.
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17
Lastly beat in the lemon juice and vanilla.
