Hummingbird Cake

For cake: 

3 cups flour 

1 ½ cups sugar 

1 ½ teaspoons cinnamon 

1 teaspoon salt 

1 teaspoon baking soda 

3 eggs, lightly beaten 

1 ½ cups vegetable oil 

1 ½ teaspoons vanilla extract 

2 cups mashed bananas (use ripe bananas) 

1 (8-ounce can crushed pineapple, drained

 ¾ cup coconut 

1 cup chopped pecans

For Frosting: 

450g cream cheese, at room temperature 

12 tablespoons butter, at room temperature 

6 cups icing sugar

2 teaspoons vanilla

Pecans, coconut, to garnish

Instructions 

Preheat oven to 350°. Whisk together flour and the next 4 ingredients in a large bowl. Add eggs, oil, and vanilla, and stir until combined. Fold in bananas, pineapple, coconut, and pecans. 

Frosting: In a large bowl beat cream cheese and butter until smooth. Slowly add icing sugar, mixing until it's all incorporated. Add vanilla and mix until combined. Garnish with pecans or coconut.