Gather the ingredients.

In a large bowl, combine lemon and orange gelatin powders and boiling water. Stir until powders are dissolved, then stir in drained pineapple and marshmallows. Refrigerate until firm.

While gelatin mixture is chilling, whisk together pineapple juice, sugar, eggs, and flour in a medium saucepan and cook over medium heat until thick. Stir constantly and do not allow mixture to scorch.

Remove from heat and let cool before spreading over the set gelatin mixture.

Toss sliced bananas with lemon juice to prevent browning. Drain, then layer sliced bananas over custard mixture.

Prepare whipped topping mix according to package directions, then beat in cream cheese until smooth, using an electric mixer.

Spread mixture over bananas. Sprinkle with toasted coconut.

Chill salad for 2 to 4 hours before serving.