Hummingbird Cake

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 eggs, beaten
1 cup chopped bananas
1 cup vegetable oil
1-1/2 teaspoons vanilla
8 ounce can crushed pineapple with syrup
1 cup chopped pecans
1 cup shredded coconut (optional)

Ingredients frosting:
8 ounce package cream cheese, softened
1/2 cup margarine, softened
16 ounce box powdered sugar, sifted
1 teaspoon vanilla
1/2 cup chopped pecans


Cake: Combine flour, sugar, salt, and cinnamon. Add eggs and oil, stirring until flour mixture is moistened. Do not beat. Stir in vanilla, pineapple, pecans, and bananas. Bake in 3 greased and floured 9-inch cake pans at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans, and cool completely. Frosting: Combine cream cheese and margarine, beating until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Spread between layers and on top of and sides of cake. Sprinkle pecans on top.