Step 1

For the cake, preheat oven to 350°F. Prepare two 9-inch cake pans with baking spray and set aside.

Step 2

Using a stand mixer with whisk attachment, beat the butter with oil, granulated sugar, and brown sugar for about 3-4 minutes, until fully blended and creamy.

Step 3

Add in mashed bananas and beat until combined. Add in eggs, one at a time. Add vanilla.

Step 4

Add flour, baking soda, salt, and cinnamon. Mix until combined, then beat for an additional 30 seconds, scraping down the sides of the bowl as needed.

Step 5

Fold in pineapple, pecans, and coconut.

Step 6

Divide the batter and pour into the two pans.

Step 7

Bake for about 36-40 minutes, until the center of the cake springs back to the touch. Let cool for a few minutes in the pan and then turn out cake onto a wire cooling rack until completely cooled.

Step 8

For the frosting, beat butter and cream cheese until light and fluffy, about 5 minutes. Add the powdered sugar and vanilla extract and beat until fluffy, about 3 minutes. Stir in pineapple, coconut, and pecans.

Step 9

Spread about 2 cups of frosting of the top of one of the cooled cakes. Add second layer of cake and add frosting to top and sides. Keep refrigerated. ENJOY!