Preheat the oven to 350 degrees. 

Butter and flour 2 round 9-inch cake pans and set aside. 

Whisk the flour, cinnamon, baking soda, allspice and salt together in a medium sized mixing bowl and set aside. 

In another large mixing bowl, whisk together the eggs, bananas, pineapple and canola oil together. Then add the chopped peacans, coconut, sugars and vanilla extract. 

Slowly add the flour mixture and stir to combine. 

Divide the batter between the 2 prepared pans and bake the cakes for approximately 30-35 minutes or until a cake tester comes out clean.

Cool cake pans on wire racks.  

To make the frosting, combine the cream cheese, butter, milk, vanilla and salt in a medium-size bowl with a wire whisk and beat until nice and smooth {about a minute}. Slowly add in the powdered sugar and whisk until smooth {about 2 minutes}.

Place a dab of frosting in the center of your cake plate.  Add the first layer {you will need to cut both of your 2 cake layers in half to make a total of 4 layers}. Frost the center of each layer, then the top and sides.  

Chill cake in the refrigerator until ready to serve.