• Preheat oven to 350°F. Spray a 12-cup bundt pan with nonstick cooking spray - preferably one for baking. This will help ensure a clean release of the bundt cake from the pan.
• In a large bowl, whisk together the flour, cinnamon, salt, baking powder and baking soda. Set aside.
• In another large bowl with an electric mixer on medium speed, beat eggs, vanilla, and sugar until well combined - about 3 minutes. Add in vegetable oil and beat for an additional minute.
• Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. 
• Use a rubber spatula to fold in the crushed pineapple, grated zucchini and shredded coconut until thoroughly incorporated.
• Pour batter into prepared pan and bake in preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for 30-40 minutes before inverting onto a serving plate. Once the cake has cooled completely, prepare the cream cheese frosting.

For the Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, cream together cream cheese, and butter until well combined and whipped in texture, about 5 minutes.
• With the mixer on low, gradually add the powdered sugar until thoroughly incorporated and smooth. 
• Add vanilla and mix to combine. Turn mixer to medium speed and mix for approximately 5 more minutes.