3 c. self-rising flour
2 c. sugar
1 tsp. salt
1 tsp. cinnamon
3 eggs, beaten
1 1/2 c. salad oil
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple, undrained
1 1/2 c. chopped pecans
2 c. chopped bananas
1 c. coconut

Combine dry ingredients in large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into 3 well greased and floured cake pans. Bake at 350 degrees for 25-30 minutes. Cool completely. Spread frosting between layers, top and sides of cake. (Use cream cheese frosting recipe.)

CREAM CHEESE FROSTING:

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

Combine cream cheese and butter. Cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. Sprinkle top with 1/2 cup pecans.