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1
Preheat the oven to 350F with a rack in the center.
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2
Butter two 9 x 2-inch round cake pans.
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3
Line the bottoms of the pans with parchment paper.
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4
Butter the paper, and dust the pans with flour, tapping out any excess.
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5
Set aside.
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6
In a medium bowl, sift together the flour, baking soda, cinnamon, and salt; set aside.
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7
In the bowl of an electric mixer, beat the oil, vanilla, and sugar until combined, about 2 minutes.
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8
Add the eggs 1 at a time, incorporating each before adding the next.
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9
Beat at medium speed until the mixture is pale yellow and fluffy, about 3 minutes.
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10
In a medium bowl, mix together the banana, pineapple, walnuts, and coconut.
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11
Add to the egg mixture; stir until well combined.
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12
Add the flour mixture; blend well.
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13
Divide the batter between the pans.
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14
Bake, rotating the pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes.
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15
Transfer the pans to a greased wire rack.
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16
Let cool 15 minutes.
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17
Run a knife around the edges to loosen.
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18
Invert onto the rack; reinvert, top side up.
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19
Cool completely.
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20
Assemble the cake, or wrap each layer well and freeze (thaw before using).
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21
With a serrated knife, trim and discard the rounded top off one layer.
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22
Place the layer on a serving platter.
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23
Using an offset spatula, spread the top of the layer with 1/4 inch frosting.
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24
Top with the untrimmed layer.
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25
Frost the sides and top of the cake with the remaining frosting.
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26
Decorate with pineapple flowers, if desired.
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27
Serve at room temperature.
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28
(The cake can be refrigerated up to 3 days.)
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29
In the bowl of an electric mixer, beat the cream cheese and vanilla until light and creamy, about 2 minutes.
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30
With the mixer on medium speed, gradually add the butter, beating until incorporated.
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31
Reduce mixer speed to low.
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32
Gradually add the sugar, beating until incorporated.
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33
Use immediately, or cover and refrigerate up to 3 days.
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34
Bring to room temperature before using.
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35
Preheat the oven to 225F.
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36
Line 2 baking sheets with Silpats (French nonstick baking mats) or parchment paper.
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37
Peel the pineapples.
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38
Using a small melon baller, remove and discard the eyes.
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39
Slice the pineapple very thinly; place the slices on the baking sheets.
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40
Cook until the tops look dried, about 30 minutes.
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41
Flip the slices; cook until completely dried, 25 to 30 minutes more.
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42
Cool on a wire rack.
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43
Refrigerate in an airtight container up to 3 days.
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44
The thinner you cut the pineapple slices, the faster they will dryand the brighter their yellow core will be.
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45
When the pineapple core dries, it resembles the center of a flower.
