spotted: celebration hummingbird cake

I love everything about this cake from Desserts for Breakfast.  Delicately hand painted frosting paired with sweet and surprising tropical flavors.  What could be better for your spring celebration?

{images & recipe via desserts for breakfast}

Celebration Hummingbird Cake
makes one three-layer 6" cake

for cake:
1 1/2 cups AP flour (~216 gr)
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (~2.5 oz) pecans, finely chopped
1/2 cup unsweetened dried coconut, shredded
1/2 cup (100 gr) sugar
1/2 cup (100 gr) loosely packed dark brown sugar
1 egg + 1 egg yolk, beaten
4 oz. fresh pineapple, finely chopped
3 very riped bananas, mashed
1/2 cup vegetable oil
1 tsp vanilla extract

1. Preheat oven to 350 degrees F. Prepare three 6" round cake pans, greasing and flouring the sides and lining the bottoms with parchment paper rounds. If desired, wrap each pan with a bake-even strip. Set aside.
2. In a bowl, combine the flour, cinnamon, baking soda, salt, chopped pecans, and shredded coconut. Mix thoroughly. Set aside.
3. In a mixer bowl, combine the egg, egg yolk, and sugars and beat on high until smooth, about one minute.
4. Add the chopped pineapple, mashed bananas, vegetable oil, and vanilla extract to the egg mixture and beat until combined.
5. Add the dry ingredients to the wet in two stages, beating well after each addition.
6. Pour the batter into the prepared cake pans. Bake for 40-45 minutes until a toothpick inserted in the center of the cake comes out nearly clean.
7. Remove from oven and let cool on wire rack for about 15 minutes before turning the cakes out of the pans. For ease of frosting, freeze the cake layers.

for frosting and assembly:
1 stick butter, at room temperature
1 tsp vanilla extract
1 tsp coconut extract
5 cups powdered sugar, sifted
16 oz. cream cheese, cold
toasted pecans, finely chopped
fresh pineapple, chopped

1. Beat the butter on medium high for 2-3 minutes until light and fluffy.
2. Beat in the vanilla and coconut extracts.
3. Gradually beat in the sifted powdered sugar.
4. Gradually add the cold cream cheese, beating well after each addition. Use immediately to frost the cake.
5. In between each layer of the cake, sprinkle a layer of chopped and toasted pecans and fresh pineapple chunks.