I once made this cake for a pot luck. The owner of Saylor’s House Café in Bloomfield, Ontario was there and she liked the cake so much she begged me for the recipe. It’s now featured on their regular menu!
Preheat the oven to 350°. Butter two 9 inch-by-2 inch round cake pans. Line the bottom of pans with parchment paper. Butter the paper and dust pans with flour, tapping out any excess; set pans aside.
Add eggs, one at a time, beating to combine after each addition. Continue beating until mixture is fluffy and pale yellow.
In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, stir until well combined. Add flour mixture; blend well.
Divide mixture between prepared pans. Bake until golden brown, and a cake tester inserted in the center comes out clean, 30 to 40 minutes, rotating pans halfway through baking.
Transfer pans to a baking rack to cool. Let pans cool 15 minutes before removing. Cool completely before icing.
Recommended icing: Your favorite cream cheese frosting
Cream together 8 ounces softened cream cheese with 4 ounces softened butter and 1/4 teaspoon sea salt. Beat in 2 cups confectioners' sugar. Once incorporated add 1 teaspoon vanilla extract and 1 tablespoon freshly squeezed lemon juice. Beat in an additional 2 cups confectioners' sugar and whip for 3 minutes until light and creamy. If necessary, add an additional 1 - 2 teaspoons lemon juice if consistency is too stiff.