Image credit: Jo Cooks

• 2 cups all-purpose flour
• 1½ cup sugar
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• 2 large eggs (lightly beaten)
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 8 ounces crushed pineapple (drained)
• 2 large bananas (overripe, mashed)
• 1 cup pecans (toasted and finely chopped)

Frosting​

• 12 ounces cream cheese (at room temperature)
• 1 cup butter (softened)
• 1 teaspoon vanilla extract
• 4 cups powdered sugar

Toppings​

• 1½ cup sweetened coconut (toasted)
• ½ cup pecans (chopped)

1. Preheat your oven to 350°F.
2. Prepare two 8-inch cake pans by cutting parchment paper circles to fit the bottoms. Spray the pans with cooking spray to help the parchment stick, then place the parchment inside and spray again.
3. In a mixer bowl, combine the dry ingredients: flour, sugar, salt, baking soda, baking powder, and cinnamon.
4. Add the beaten eggs, vegetable oil, vanilla extract, crushed pineapple, and mashed bananas to the dry ingredients. Mix until well combined, then stir in the pecans.
5. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.
6. Let the cakes cool in the pans on a cooling rack for 5 minutes, then remove them from the pans and allow them to cool completely.

1. In a mixer bowl, beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar, mixing on low until combined. Increase the speed and beat until the frosting is fluffy, about 3 minutes.

1. Once the cake layers are completely cool, trim the domed tops to make them flat. Place one layer on a serving platter and spread a layer of frosting evenly. Add the second layer and frost the entire cake.
2. Press toasted coconut onto the sides of the cake and sprinkle chopped pecans on top.
3. Chill the cake until ready to serve.

• Use very ripe bananas for maximum sweetness and moisture. If needed, ripen them in the oven.
• Lightly drain the pineapple to retain some moisture without making the cake dense.
• Toast pecans and coconut for enhanced flavor, but watch closely to avoid burning.
• Mix the batter just until combined to keep the cake light and fluffy.
• Ensure the cake is completely cool before frosting to prevent the frosting from becoming runny.
• Cream cheese frosting is recommended for the best flavor.
• Use room temperature butter and cream cheese for smooth frosting. Chill briefly if too soft.
• A stand mixer or hand mixer works well for this recipe.
• Lining the pans with parchment paper makes removing the cakes easier.
• Store the cake in the fridge for up to 5 days and let it sit at room temperature before serving.
• Freeze unfrosted cake layers for up to 3 months or freeze frosted slices individually.