Carrot Hummingbird Breakfast Bundt

Name: Carrot Hummingbird Breakfast Bundt
Ingredients: Baking spray with flour; 2 large eggs, at room temperature; 1 8-oz. can crushed pineapple, drained, juices reserved; 1 1/4 cups (250 g) granulated sugar; 1 1/4 cups shredded peeled carrots (shredded on largest holes of a box grater) (from 2 or 3 carrots); 3/4 cup toasted sweetened flaked coconut, plus more for topping; 3/4 cup mashed very ripe bananas (from 2 bananas); 3/4 cup vegetable oil; 2/3 cup chopped toasted pecans, plus more for topping; 2/3 cup (113 g) packed light brown sugar; 2 tsp. pure vanilla extract; 2 1/2 cups (300 g) all-purpose flour; 1 1/2 tsp. baking soda; 1 1/2 tsp. ground cinnamon; 1 tsp. baking powder; 3/4 tsp. fine sea salt; 1/2 tsp. ground allspice; 4 oz. cream cheese (about 1/2 cup), at room temperature; 1/2 cup (57 g) confectioners' sugar