Mix ingredients well and bake in floured 9 by 13 inch pan at 350 degrees for 35 minutes or until brown.
Cool.
FROSTING: Mix pineapple, including juice, with cornstarch and sugar. Cook over medium heat, stirring constantly until thick and clear.
Cool and pour over cooled cake.
Slice bananas on top of pineapple layer.
Combine pudding mix with milk. Fold in Cool Whip. Add coconut and pecans. Spread over cake.