Nutty hummingbird cake

100g macadamia nuts, chopped
3 cups (425g) self-raising flour (for gluten free: 3 cups of gluten free flour, 1tbs GFG, 1 tbs baking powder, sifted and combined)
1 cup (220g) caster sugar
¾ cup (100g) brown sugar, lightly packed
¼ cup (45g) desiccated coconut
1 tsp ground cinnamon
3 ripe bananas, peeled
3 eggs
300ml light vegetable oil or extra light olive oil
½ ripe fresh pineapple, roughly pureed or 440g can crushed pineapple in natural juice, lightly drained
2 tsp vanilla extract
desiccated coconut, extra, for decorating
Cream cheese frosting
250g cream cheese, softened
150g unsalted butter, softened
2 cups (160g) icing sugar mixture
2 tsp finely grated lemon rind

Preheat oven to 160C (140C fan forced). Grease and line the base and sides of a 24cm spring form cake pan.
Place the nuts onto a flat tray and roast for 5 minutes.
Place the flour (or the combined gluten free flour mixture), sugars, coconut and cinnamon into the mixing bowl with the pouring shield, attach the flat beater to the stand mixer. Turn to speed 1 and mix for 1 minute to combine. Remove from the bowl and set aside.
Place bananas into mixing bowl. Turn to speed 6 and beat for 1 minute to crush bananas. Turn off mixer, add eggs, oil, pineapple, vanilla and roasted nuts. Turn to speed 4 and mix for 1 minute. Add the dry ingredients and mix for a further 2 minutes or until thoroughly combined.
Spread into the prepared pan, smoothing down the top. Bake for 1 hour to 1 hour and 10 minutes or until firm. Allow to cool completely before icing sides and top. Scatter with extra coconut.
Cream cheese frosting
Place all frosting ingredients into the mixing bowl, attach the flat beater to the stand mixer and beat on speed 4 until smooth.