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1
Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper.
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2
Butter the parchment and dust with flour.
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3
Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes.
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4
Let cool slightly, then roughly chop.
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5
Toss with the bananas, pineapple and 1/2 cup flour in a small bowl.
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6
Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl.
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7
Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes.
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8
Gradually beat in the vegetable oil.
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9
Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter.
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10
Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans.
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11
Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes.
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12
Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely.
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13
Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined.
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14
Sift the confectioners' sugar over the cream cheese mixture and beat until smooth.
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15
Add the lemon zest and vanilla and beat until light and fluffy.
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16
Place one cake layer on a serving plate.
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17
Spread about half of the frosting on top, then cover with the other cake layer.
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18
Spread the remaining frosting over the top and sides of the cake.
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19
Photograh by Stephanie Foley
