1. Preheat the oven to 350°F and grease and flour a 10 to 12 cup bundt pan very well.

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

3. In a separate bowl, whisk the eggs, vegetable oil, mashed bananas, crushed pineapple with juice, and vanilla extract until combined.

4. Pour the wet mixture into the dry ingredients and stir gently until no dry streaks remain.

5. Fold in the shredded coconut and chopped pecans until evenly distributed.

6. Spoon the batter into the prepared bundt pan and smooth the top.

7. Bake for 55 to 65 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.

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

9. Beat the cream cheese and butter until smooth, then mix in powdered sugar, vanilla extract, and heavy cream or milk until creamy and spreadable.

10. Spread or pipe the frosting over the cooled cake, then decorate with toasted coconut and pecan halves before serving.