Hummingbird Cake | Desserts | Umami

Ingredients

• 1 cup (198g) finely chopped fresh pineapple*
• 2 1/2 cups (354g) all-purpose flour, (divided (scoop and level to measure))
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) packed light-brown sugar
• 3 large eggs
• 1 cup (235ml) vegetable oil or canola oil
• 1 tsp vanilla extract
• 1 1/2 cups (366g) mashed overripe bananas
• 1 cup (100g) pecans, (toasted and finely chopped, plus more whole or chopped pecans for decorating if desired)
• 12 oz. cream cheese, (nearly at room temperature)
• 3/4 cup (170g) unsalted butter, (nearly at room temperature)
• 4 cups (480g) powdered sugar
• 1 1/4 cups (95g) sweetened shredded coconut, (toasted or untoasted)