Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray. For best results, I like using a light metal loaf pan or a disposable pan as they cook more consistently. Note that your bread may take longer or be cooked inconsistently with a dark loaf pan or glass loaf pan.
In a large bowl, cream together the butter and brown sugar with a handheld electric mixer on low speed until fluffy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the Greek yogurt, bananas, and vanilla extract. Switching to a rubber spatula or wooden spoon, stir in the cinnamon, baking soda, salt, flour, and dry pudding powder into the batter until just barely combined. Do not over-mix, as this leads to tough bread! Gently fold in the pineapple, pecans, and 1/2 cup of the toasted coconut. Batter may still be lumpy, that's okay!
Spread the batter into the prepared loaf pan and smooth out the top. Top the bread with the remaining 1/2 cup toasted coconut.
Bake for 30 minutes, then loosely tent a piece of foil over the top of the bread and continue baking for another 30 minutes or until a toothpick or cake skewer inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely before cutting into slices.
NOTE: To toast coconut, add the coconut flakes to a dry skillet and toast on medium-low heat for about 5 minutes or until barely toasted. They should have a touch of light golden brown color but should not be darker than that as the coconut will continue to darken in the oven.