Preheat your oven to 350°F (175°C) and grease a 14-cup Bundt pan thoroughly.

In a large mixing bowl, mash the ripe bananas until smooth, then fold in the crushed pineapple (with juice), shredded coconut, eggs, oil, granulated sugar, brown sugar, vanilla, cinnamon, and cloves until everything is well combined.

In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring gently until just combined.

Carefully pour the batter into the prepared Bundt pan, filling it no more than ¾ full.

Place in the preheated oven and bake for about 49 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 20 minutes. Then, transfer it to a wire rack to cool completely.

In a separate bowl, beat together the softened cream cheese and butter until smooth. Gradually mix in the confectioners' sugar until the frosting is creamy.

Once the cake is completely cool, frost the top generously with the cream cheese frosting.

Optionally garnish with toasted pecans.