1. Preheat the oven to 350°F and generously grease and flour a Bundt pan.

2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.

3. Add the eggs, vegetable oil, vanilla extract, mashed bananas, and crushed pineapple, then stir just until combined.

4. Fold in the shredded coconut and chopped pecans until evenly distributed through the batter.

5. Spoon the batter into the prepared Bundt pan and smooth the top.

6. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

7. Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack and cool completely.

8. To make the frosting, beat the cream cheese and butter until smooth and fluffy.

9. Add the powdered sugar and vanilla extract, then mix until creamy, adding milk or heavy cream as needed for a spreadable texture.

10. Spread the frosting over the cooled cake and finish with chopped pecans on top.