1. Preheat oven to 325°F and grease and flour (3) 8-inch round cake pans.
2. In mixer, mix your butter, Eggland’s Best eggs, vanilla, pineapple, and mashed bananas. Pour in the cake mix, flour, coconut, and pecans. Mix just to combine.
3. Divide batter between the 3 cake pans.
4. Bake on middle rack in oven for 35 to 40 minutes or until a toothpick comes out clean. Allow to cool 15 minutes in pans before turning out onto racks to cool.

Frosting:

1. In mixing bowl that has been refrigerated along with the beaters for 15 to 30 minutes, pour in the heavy whipping cream.
2. Turn on mixer and begin whipping. Add powdered sugar and whip until stiff peaks form.
3. Frost cake with whipped cream adding coconut between each layer. Then frost top and sides of cake and sprinkle with the rest of the coconut.
4. Refrigerate cake. This is a very tall cake. It feeds 12 to 15 people easily. You could also decorate the cake with sliced strawberries instead of the coconut if you prefer. We like the coconut the best. You could also frost this cake with cream cheese icing, but we prefer the whipped cream.