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.