Preheat your oven to 350ºF/180ºC, then grease and flour three 8 inch or four 6 inch round cake tins. Chop the pecans and toast along with the coconut
Sift together the flour, baking soda, salt, cinnamon, all-spice and nutmeg, whisk and set aside. Peel and mash the bananas in a small bowl
Blend the pineapple if not using pre-crushed, then beat with brown sugar, white sugar, oil, eggs, banana and vanilla in a large bowl
Mix the pecans and coconut into the wet ingredients, then mix the wet mixture into the dry mixture until well combined
Divide the batter evenly between the tins and bake for 40 minutes or until a toothpick comes out clean
Whisk the butter and cream cheese until combined, then add salt, vanilla and sifted icing sugar. Beat until light and fluffy, then cover and rest in the fridge until the cake is completely cooled. Once the cakes are cooled, decorate with cream cheese, serve and enjoy!