Preheat oven to 350 °F (175 °C). Grease and line two 9-inch round cake pans with parchment paper, then grease the paper.

In a large bowl, whisk together flour, sugar, cinnamon, baking soda, and salt until evenly distributed.

In another bowl, whisk eggs with oil, vanilla, pineapple (with juice), mashed bananas, and pecans.

Stir wet mixture into dry ingredients until just combined—do not overmix.

Divide batter evenly between the prepared pans and smooth tops. Bake 25–30 minutes, or until a toothpick inserted into centers comes out clean. Rotate pans halfway if needed. Let cakes cool in pans for 10 minutes before removing to wire racks to cool completely.

Meanwhile, make frosting: In a mixer beat cream cheese and butter until smooth. Slowly add powdered sugar, then vanilla and salt, beating until light and fluffy.

If necessary, level the cake tops with a serrated knife. Place one cake layer on a serving plate, spread about 1/3 of frosting evenly. Repeat with second layer. Frost top and sides with remaining frosting.

Garnish edges or top with chopped pecans, optional coconut, or edible flowers. Chill cake briefly before slicing to set frosting. Serve at room temperature.