FOR CAKE
Cooking spray
3 c. all-purpose flour
1 tbsp. baking soda
1 tsp. ground cinnamon
1 tsp. kosher salt
2 c. granulated sugar
1 c. canola oil
3 large eggs
2 tsp. pure vanilla extract
3 ripe bananas, mashed
1 (8-oz.) can crushed pineapple in juice
3/4 c. shredded coconut
1 c. toasted pecans, chopped
FOR FROSTING
2 (8-oz.) blocks cream cheese, room temperature
1 c. (2 sticks) butter, room temperature
5 c. powdered sugar, sifted
1 tsp. vanilla extract
1/4 tsp. kosher salt
1/2 c. toasted whole pecans
1 c. chopped toasted pecans
Step 1
Make the cake: Preheat oven to 350°. Grease three 8" cake pans with cooking spray and line with parchment circles. In a large bowl, whisk flour with baking soda, cinnamon, and salt.
Step 2
In a separate mixing bowl, whisk together sugar, oil, eggs, and vanilla until well combined. Stir in bananas, pineapple, and coconut.
Step 3
Fold dry ingredients into wet ingredients until just combined. Stir in pecans.
Step 4
Divide batter evenly among the prepared pans and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cakes cool completely in the pans.
Step 5
Meanwhile, make the frosting: In a large bowl, beat cream cheese and butter with a hand mixer on medium-high until light and fluffy, about 2 minutes. Add powdered sugar 1 cup at a time and beat until smooth. Beat in vanilla and salt.
Step 6
Assemble the cake: Remove cakes from pans and place one cake on a large plate. Spread 1 cup of frosting evenly on top, then top with the second cake. Spread with 1 more cup of frosting and top with the third cake. Spread remaining frosting on the top and sides, then arrange whole pecans on top of cake and coat sides of cake with chopped pecans.