• Preheat oven to 350º. Generously grease and flour a bundt pan using soft unsalted butter.
• In a large bowl, whisk together the flour, sugar, baking soda and salt.
• In a separate bowl, whisk together the eggs, oil and buttermilk. Add to the flour mixture, stirring just until combined.
• Fold in the mashed bananas, pecans, coconut and vanilla.
• Drain the pineapple through a sieve, reserving the juice for the frosting. Press all of the juice out of the pineapple with a rubber spatula and then pat it dry with a paper towel, trying to remove as much juice as possible.
• Drain the cherries, chop them and pat with a paper towel. Fold the pineapple and cherries into the batter and spoon it into the prepared pan. Even out the top with an offset spatula and bake for 60-70 minutes until a wooden skewer comes out without any crumbs. Let cool on a wire rack for 15 minutes then invert and let cool completely before frosting.

Frosting:

• Place cream cheese and powdered sugar in a medium bowl and beat with a hand held mixer until smooth and creamy. Add between 4-6 tablespoons of the reserved pineapple juice a little at a time until you get the consistency you want. Spread or drizzle over the cooled cake.