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Preheat oven to 350 degrees, with rack in center. Butter two 9x2 inch round cake pans. Line bottoms of the pans with parchment (or wax) paper. Butter paper and dust the pans with flour, tapping out any excess. Set aside. In medium bowl, sift together flour, baking soda, cinnamon and salt; set aside. In mixer bowl, beat oil, vanilla and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes. In a medium bowl, mix together bananas, pineapple, walnuts and coconut. Add to egg mixture, stir until well combined. Add flour mixture and blend well. Divide batter between pans. Bake until golden brown and a cake tester inserted in the center comes out clean, 30 to 40 minutes. Transfer pans to greased wire rack. Let cool 15 minutes. Run a knife around edges to loosen. Invert onto racks; reinvert, top side up. Cool completely. Assemble cake, or wrap each layer well and freeze. With serrated knife, trim and discard rounded top off one layer. Place layer on serving platter. Using an offset spatula, spread top of layer with 1/4 inch of frosting. Top with untrimmed layer. Frost sides and top with remaining frosting. Decorate with pineapple flowers, if desired. Serve at room temperature (cake can be refrigerated up to 3 days).
