Hummingbird Cake

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Ingredients:

3 cup(s) all-purpose flour
2 cup(s) sugar
1 1/2 teaspoon(s) each baking soda and ground cinnamon
1/2 teaspoon(s) salt
3 large eggs

3/4 cup(s) oil
2 teaspoon(s) vanilla extract
1 can(s) (8 oz) crushed pineapple in juice
2 cup(s) (3 to 4 large) mashed bananas

1 cup(s) pecan pieces, finely chopped
2 (8 oz each) bricks Neufchâtel cream cheese
1 stick(s) (1/2 cup) unsalted butter

2 teaspoon(s) vanilla extract
3 cup(s) confectioners’ sugar

2 cup(s) sweetened flaked coconut

Layers can be wrapped in plastic wrap and refrigerated or frozen up to a week before serving. Frosting can be prepared and refrigerated up to a week before. Unwrap and let both come to room temperature before assembling and frosting.
Adjust racks to divide oven in thirds. Heat oven to 350ºF. you'll need three 8 x 2-in. cake pans coated with cooking spray. bottoms with wax paper; spray paper.
Whisk flour, sugar, baking soda, cinnamon and salt together in a large bowl until well mixed.
In another large bowl, whisk eggs, oil, vanilla, crushed pineapple with juice, mashed banana and pecans until blended. add to flour mixture; stir just until combined. divide batter among prepared pans, spreading evenly.
Bake 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert, remove pans, peel off paper and cool completely.
In large bowl, with electric mixer on medium speed, beat cream cheese, butter and vanilla until light and creamy. on low speed, gradually beat in confectioners' sugar. Beat until fluffy.