Step 1
Preheat oven to 350°F. Prepare three 8-inch round cake pans with coconut oil and flour.
Step 2
In a food processor, process ripe pineapple chunks. Add the bananas and pulse the food processor until bananas and pineapple are well combined.
Step 3
In a large bowl, whisk together flour, sugars, salt, baking soda, cinnamon, and nutmeg. Add egg replacement, oil, vanilla, pecans, and the previously processed pineapple-banana mixture. Mix until well combined.
Step 4
Divide the batter evenly among the prepared baking pans. Bake for 35 minutes or until a toothpick inserted in the middle of the cakes comes out clean. Cool in pans on top of wire racks for 15 minutes. Carefully, remove cakes from pans and cool completely before icing.
Step 5
While the cakes are cooling down, prepare the cream cheese frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, butter, and vanilla until smooth. Slowly add powdered sugar and mix until well incorporated.
Step 6
Assemble the cake. Place one cake on a serving platter and spread 1 cup of the buttercream. Top with another layer of cake and repeat the process. Frost the sides of the cake giving it a naked look. Decorate with dried fruits, pecans, and frosting
