Coconut Hummingbird Cake

Preheat oven to 350F and spray a 14-cup Bundt pan very well with floured cooking spray; or grease and flour the pan. See Note 1 below about pan options and considerations. Unless you have a huge 14-cup Bundt pan, you will likely need to bake some of the additional batter in a loaf pan or make three 9-inch round cakes. Read the Note in detail.

To a very large bowl or to the bowl of a stand mixer fitted with the paddle attachment, add the bananas and beat them with a handheld electric mixer or with the paddle attachment until they're mashed.

Add the pineapple with juice, coconut, eggs, oil, sugars, vanilla, cinnamon, cloves, and beat on  medium-high speed to incorporate.

Add the flour, baking soda, salt, and beat until just combined. Turn batter out in prepared pan(s), don't fill any pan more than 2/3 to 3/4-full, and bake until done.

Baking Time Approximations: About 1 hour for a 14-cup Bundt, about 46 to 50 minutes for a 12-cup Bundt + one 8x4-inch loaf (this was what I did and baked both for 49 minutes), about 25 to 30 minutes for three 9-inch round cakes, and about 60-70 minutes for two 9x5-inch loaf pans. Baking times will obviously vary based on your pan setup.

Allow cakes/loafs to cool in pans for about 20 minutes before turning out and allowing them to cool fulling on a wire rack or cake stand. Don't add the frosting until completely cooled.

Make the Cream Cheese Frosting

To a large bowl or to the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, butter, and beat together on high speed until smooth and creamy.

Add 2 cups confectioners' sugar, vanilla, salt, and beat to combine. Based on the desired consistency of the frosting, add additional confectioners' sugar, if necessary.

Add frosting to the top perimeter of the cake, or as desired. If you have additional frosting (likely), it will keep airtight in the fridge for many weeks for another baking project.

Optionally garnish with pecans before serving.