Grease and lightly flour three 9 X 1 1/2-inch round baking pans. Set pans aside. In a large bowl, stir together the flour, sugar, baking soda, salt, and cinnamon. Stir in cooking oil, eggs, and vanilla until moistened. Stir in the mashed bananas, sweet potatoes, 1cup pecans, and pineapple. Spread batter evenly into the prepared pans. Bake cake layers in a 350° F oven for 25 to 30 minutes or until a toothpick inserted near the centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove from pans. Cool completely. Fill and frost layers with Cream Cheese Frosting. Sprinkle top of cake with coconut and the 1/4 cup pecans. Makes 20 servings.

Cream Cheese Frosting: In a large mixer bowl, beat together one 8-ounce package cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon vanilla. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in an additional 2 cups sifted powdered sugar until the frosting is of spreading consistency. Per serving: 500 cal., 26 g total fat (8 g sat. fat), 57 mg chol., 275 mg sodium, 64 g carbo., 2 g fiber, and 5 g pro. Dietary exchanges: 4 other carbohydrate, 4 fat.

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