Banana-pineapple cake "Hummingbird"

Ingredients:

Cake

• 220 g butter, softened at room temperature
• 2 cups granulated sugar
• 1 tbsp vanilla extract
• 4 large eggs
• 3 cups premium flour
• 1 teaspoon of baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon of salt
• 1/3 cup sour milk
• 1.5 cups mashed ripe bananas
• 1 can (220 g) of canned pineapple (mash the pineapple pieces)
• For decoration: sweet coconut flakes, crushed macadamia nuts

Cream glaze

• 220 g butter, softened at room temperature
• 2 packages of 220g cream cheese, softened at room temperature
• 2 cups powdered sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Preparation:

1. Preheat oven to 170°C. Spray 3 9-inch (23 cm) cake tins with cooking spray.
2. In a large bowl, beat together the butter, granulated sugar, and vanilla on medium speed until fluffy. Add the eggs one at a time, beating well after each addition.
   
   In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Add the flour mixture and the sour milk alternately to the creamed butter, beginning and ending with the flour mixture. Beat well after each addition until fully combined. Add the bananas and pineapple, beating until well combined.
3. Pour the batter into the molds, and to distribute it evenly, you can use a measuring cup or spoon it into the molds, alternating between them. Lightly tap each mold on the counter to remove any air bubbles.
4. Bake the cakes for 25-35 minutes, checking for doneness with a dry toothpick. Cool the cakes in the pans for another 10 minutes. Then remove from the pans and cool completely on a wire rack.
5. Spread frosting over the first two layers, then spread the remaining frosting over the top and sides. Sprinkle the cake with coconut and chopped nuts, if desired.
   
   Preparing the glazeUsing a handheld electric mixer, beat the butter and cream cheese until smooth and creamy. Add the powdered sugar a little at a time, whisking constantly. Finally, add the lemon juice and vanilla.