Preheat oven to 350°
Coat a 9" cake pan with non-stick spray and line bottom with a parchment paper round.
In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and whisk to combine
In another bowl, add the sugars, oil, honey, egg, and egg yolk and mix to combine.
Scrape in seeds from vanilla bean
Using an electric mixer on medium speed, beat the egg and sugar mix until it's pale and thickened (~ 4 minutes)
Reduce the mixer's speed to medium-low and gradually pour in orange juice and buttermilk.
Beat until frothy (~ 2 minutes)
Reduce speed to low and gradually add dry ingredients. Beat just until smooth and homogenous (it will be thin, similar to pancake batter).
Pour into prepared pan and bake until cake is golden brown and the center springs back when gently pressed (a cake tester will not come out clean), 45–55 minutes.
Transfer to a wire rack and let cool in pan (~ 20 minutes)
Run a knife around edges of the cake to loosen and invert onto rack
Let cool completely before serving
Using an electric mixer, beat the cream cheese and butter in a medium bowl until smooth.
Add the powdered sugar, lemon zest, and salt and scrape in seeds from vanilla bean; saving the pod for another use
Beat on low speed until mixture is very light and thickened (~ 2 minutes) and then scrape down sides of the bowl.
With motor running, add the coconut cream by the tablespoonful and beat until very soft peaks form (saving coconut milk for another use)
Pile frosting on top of the cake and spread to edges (it’s okay if it cascades over the sides).
Decorate with bee pollen, fennel fronds, flowers, and berries, if desired.