Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Make the Cake Batter:

• In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.

• In another bowl, beat the eggs and vegetable oil together until combined. Stir in the vanilla extract, mashed bananas, pineapple, coconut, and nuts (if using).

• Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.

Bake the Cake:

• Divide the batter evenly between the two prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

• Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Frosting:

• In a large bowl, beat the softened cream cheese and butter together until smooth.

• Gradually add powdered sugar, one cup at a time, and beat until the frosting is light and fluffy.

• Stir in the vanilla extract and a pinch of salt.

Assemble the Cake:

• Once the cakes have cooled, spread a layer of frosting on top of one of the cakes.

• Place the second cake on top and frost the top and sides with the remaining cream cheese frosting.

• Garnish with extra chopped nuts or shredded coconut if desired.