For the cake:

1. Preheat oven to 350°F (175°C).

2. Lightly grease and flour two 9 inch cake pans.

3. In a large bowl, whisk together the flour, cake flour, Redpath® Golden Yellow Sugar, cinnamon, baking soda, and salt.

4. In a separate bowl, mash the bananas. Beat the eggs with the bananas, then stir in the pineapple and oil. Whisk until everything is well combined.

5. Add the wet ingredients to the dry mixture and stir until just combined, taking care not to over mix.

6. Fold in the coconut and pecans.

7. Pour evenly into prepared pans.

8. Bake for 25-30 minutes on the middle rack until a cake tester inserted in the centre comes out clean. Cool cakes in pan for 10 minutes, then de-pan and let cool fully.

For the cream cheese frosting:

1. Beat the butter and cream cheese together until blended.

2. Add vanilla. Add 1/2 cup of icing sugar at a time until the full 1 1/2 cups of icing sugar has been added.

For the assembly:

1. Place one layer on a cake stand or plate. Add a large dollop of the cream cheese frosting to the centre of the cake and spread evenly across the cake layer, using a knife or an offset spatula to spread the icing out to the edges.

2. Gently top with the second cake layer. Add another large dollop of frosting to the centre of the layer and spread over the top and down the sides of the cake. Use just enough frosting to trap in all the crumbs. This is your crumb coat. Transfer the cake to the fridge or a cool place to let the coat of frosting set.

3. Once the crumb coat has set, finish frosting the cake with the remaining icing. Use a knife that's been heated under hot water to slice the cake. Serve immediately or store, covered, at room temperature or in the fridge for up to three days.