1. Preheat the oven to 350°F and grease two 8-inch round cake pans. Line the bottoms with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

3. In a large bowl, whisk the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla until smooth.

4. Stir in the mashed bananas and drained crushed pineapple.

5. Add the dry ingredients to the wet mixture and stir just until combined.

6. Fold in the shredded coconut and chopped pecans.

7. Divide the batter evenly between the prepared pans and smooth the tops.

8. Bake for 28 to 34 minutes, or until a toothpick inserted in the center comes out clean.

9. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

10. For the frosting, beat the cream cheese and butter until smooth and creamy.

11. Gradually mix in the powdered sugar, then add the vanilla and enough heavy cream or milk to make the frosting spreadable.

12. Place one cake layer on a serving plate and spread frosting over the top.

13. Add the second cake layer and frost the top and sides.

14. Garnish with shredded coconut and chopped pecans.

15. Chill for 20 to 30 minutes before slicing for cleaner layers.