Set your oven to 350°F and generously grease a 8’’-10’’ Bundt pan with cooking spray.

In a separate bowl, combine the flour, cinnamon, baking soda, salt, and allspice, then set it aside.

Add the softened butter to a bowl with the brown sugar and granulated sugar. Whisk well until smooth and creamy.

Mash the bananas, crush the pineapple, then mix with creamed sugar, coconut, eggs, and vanilla. Beat the mixture on medium-high speed until all the ingredients are well combined.

Gradually fold in the flour mixture until it is just combined.

Pour the batter into the prepared Bundt pan, ensuring that it is 2/3 to 3/4 full.

Bake the cake for approximately 1 hour, starting to check the cake after 50 minutes, as it may be done in under an hour. To test for doneness, insert a long skewer (or toothpick) into the cake. If it comes out mostly clean, the cake is ready.

After baking, allow the cake to cool in the pan for 10 minutes before turning it out onto a rack to cool completely.

Add the softened cream cheese to a mixing bowl and add the powdered sugar gradually until desired thickness is achieved.

You can spoon the frosting to the cake or you can add it to a piping bag with a large hole cut for thicker frosting. Slowly add the frosting to the crown of the cake allowing for a variety of drips to form.

Top the frosting with the chopped pecans.