Preheat oven to 350°F. Spray a bundt pan with cooking spray.
Place the bananas in a large bowl. Mix with a handheld electric mixer until mashed. Add the eggs, sugar, oil, and pineapple, and mix until combined.
In another large bowl, whisk together the flour, cinnamon, baking soda, and salt. Stir the flour mixture into the banana mixture with a spatula. Stir in the coconut and pecans.
Pour the batter into the prepared bundt pan. Bake for 65–70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool completely.
For the frosting:
Once the cake is cool, place the cream cheese, butter, powdered sugar, and vanilla in a large bowl. Mix with a handheld electric mixer until soft and creamy.
Invert the cake onto a cake pedestal or serving platter. Top with the cream cheese frosting (you may not need it all). Sprinkle with coconut.
Cut into slices and serve.
Don't have a bundt pan? You can use an angel food cake pan, or even a 9x13 inch pan. If using a 9x13 inch pan, the baking time will need to decrease quite a bit. Start checking the cake around 30 minutes to see if it's done. Store any leftover cake in the refrigerator. The cake can also be frozen (either frosted or unfrosted).