Preheat the oven to 325°F [165°C]. Spray a 9-by-13-in [23-by-33-cm] cake pan with nonstick cooking spray and set aside.
Toast the pecans on a sheet tray. If you will be removing the cake from the pan and decorating the sides with chopped pecans, add more pecans for that purpose. Though the toasting typically takes 10 to 12 minutes, start checking them after 8 minutes. The browning happens suddenly when the nuts are heated to the point that their oil comes to the surface, and they can burn quickly. Use your nose while you bake! You will notice a toasty aroma when they are nearly ready. When they are done, remove them from the oven, let them cool completely, and then chop them into 1⁄4-in [6-mm] pieces. Turn the oven down to 300°F [150°C].
In a mixing bowl, combine the sugar, flour, baking soda, salt, and cinnamon. Add the eggs, vegetable oil, and bananas to the dry ingredients. Stir well to moisten the dry ingredients. Add the vanilla extract, coconut extract, coconut, pineapple, and pecans (reserving some for decoration if desired) and stir until everything is well incorporated.
Pour the batter into the prepared pan. Bake for 60 minutes, until the cake bounces back in the middle when pressed gently and a toothpick comes out clean. The cake will release from the sides of the pan. Let the cake cool before frosting. It can be iced in the pan or out, depending on your preference.