butter (for pan)
3 c. unsifted flour
2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 large eggs, beaten
3/4 c. vegetable oil
1 3/4 c. (about 2) mashed banana
1 (8 oz.) can crushed pineapple with juice
1 c. chopped pecans
2 tsp. vanilla
Cream Cheese Frosting
1 1/2 c. coconut flakes

Butter and flour three 9-inch round cake pans. In large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs and vegetable oil, stirring until dry ingredients are moistened; do not beat. Stir in banana, pineapple with juice, pecans and vanilla. Divide batter evenly among cake pans.

Bake until cake tester inserted in center comes out clean (25 to 30 minutes at 350°F). Cool 10 minutes, then invert onto wire rack and cool completely. Place on cake layer or cake plate. Cover with frosting and repeat with remaining layers. Cover sides of cake with remaining frosting. Sprinkle coconut cake over top and sides. Enjoy!

Cream Cheese Frosting:

1 (8 oz.) pkg. cream cheese, softened
1 stick butter
1 tsp. vanilla
1 (1 lb.) box sifted confectioners sugar

In medium bowl with electric mixer on medium speed, beat cream cheese, butter and vanilla until smooth. Reduce speed to low and slowly add confectioners sugar until frosting thickens.

This three layer cake is called "Hummingbird Cake" because it tastes so good you can't stop "humming" while you eat it.