Preheat your oven to 350°F (175°C) and prepare a 14-cup Bundt pan with floured cooking spray.

In a large mixing bowl, mash about 2 cups of ripe bananas until smooth. Add the crushed pineapple, shredded coconut, eggs, and vegetable oil. Mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing on low speed until just combined.

Transfer the batter into the prepared Bundt pan, filling no more than ¾ full. Bake for approximately 49 minutes or until a toothpick inserted comes out clean.

Let the cake cool in the pan for about 20 minutes before flipping onto a wire rack to cool completely.

Prepare the cream cheese frosting by beating together the cream cheese and butter until creamy. Gradually add the sifted confectioners’ sugar, vanilla extract, and salt, mixing until smooth.

Spread the cream cheese frosting generously over the cooled cake, allowing it to cascade down the sides. Sprinkle with toasted chopped pecans if desired.