CAKE:

3 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 c. sugar
1 tsp. ground cinnamon
3 eggs, beaten
1 c. vegetable oil
1 1/2 tsp. vanilla extract
1 (8 oz.) can crushed pineapple, undrained
1 c. chopped pecans
2 c. diced bananas

Combine first 5 ingredients in large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans, and bananas.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake in preheated 350 degree oven for 25-30 minutes or until a wooden pick inserted into middle of cake comes out clean. Cool in pans 10 minutes. Remove from pans and let cool completely on wire racks. Fill, frost and serve.

FILLING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 (16 oz.) pkg. powdered sugar, sifted
1 tsp. vanilla extract
1 c. chopped pecans
1 c. coconut

Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Stir in pecans and coconut. Spread filling between layers to within 1/2 inch of sides. After frosting sides of cake, spread remaining filling on top of cake.

FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
2 (16 oz.) pkgs. powdered sugar, sifted
1 tsp. vanilla extract

Combine cream cheese and butter, beating until smooth. Add powdered sugar and vanilla. Beat until light and fluffy. Frost entire sides of cake. Yield: 15 servings.