Method 
1. Preheat oven to 175 °C and have a shelf positioned in the middle of the oven.

2. Grease and line the bottoms of two cake pans and set them aside.

3. To a large mixing bowl add all of the dry ingredients except the pecan nuts. That’s the flour, sugar, coconut, ground flaxseed, baking powder, baking soda, cinnamon, allspice, and salt. Whisk well.

4. In a separate bowl, to the mashed banana add the oil, milk, pineapple juice, apple cider vinegar, vanilla, and chopped pineapple. Mix well.

5. Have the pecans nearby, pour the wet mixture into the dry mixture, and stir together gently with a spatula to combine. Treat the batter gently but work quickly.
6.  Fold in half of the chopped pecan nuts, give the pans a little shake to level the batter out, then put them in the oven on the middle shelf and bake for 45 minutes, or until a skewer, toothpick or thin knife inserted into the middle comes out clean.

7. Remove from the oven and place the cakes still in their pans on a wire rack and allow them to cool completely.

Cream cheese Frosting

1. Add the vegan butter or margarine to a large bowl and beat it with an electric mixer on medium-high speed until soft and fluffy.
2. Add the cream cheese and beat again until combined and smooth but don’t over-beat.
3. Now add the arrowroot or cornstarch powder, salt, vanilla, and around 2 cups of powdered sugar.
4. Beat on low for about 20 seconds until combined, then add another 2 cups of icing sugar and beat again until smooth.
5. Add a tad more icing sugar to thicken as needed, spread, and pipe.
6. Add extra pecans on top of the cake and store in a cool dry area.