Mini Hummingbird Cake

Ingredients

• 1 1/2 cups (191g) all purpose flour, sifted
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon cinnamon
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup packed (100g) packed brown sugar
• 1 tablespoon (14ml) vegetable oil or neutral oil of your choice
• 1 large egg
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 cup (227g) mashed ripe bananas ((about 2 large bananas))
• 1 8 oz (227g) can crushed pineapple, drained
• 1/2 cup (57g) chopped pecans, toasted
• 1/4 cup (28g) sweetened dried coconut flakes, chopped* (See note below)
• 1 cup (227g) unsalted butter, softened
• 2 tablespoons (30ml) heavy whipping cream, room temperature, divided
• 1 1/2 teaspoons pure vanilla extract
• 1/4 teaspoon fine sea salt
• 4 cups (482g) powdered sugar, sifted
• 1 8 oz (227g) package cream cheese, softened
• green gel food color (I used Americolor avocado green**)
• yellow gel food cool (I used Americolor lemon yellow***)
• vodka
• 6 graham crackers (two squares each), crushed
• fresh pesticide free chamomile flowers