A tropical take on a carrot cake recipe. The pineapple gives a certain sweetness to the cake. The coconut cheese frosting gives an overwhelmingly creamy taste to the cake.
Yields: Makes 8 to 10 Servings
Ingredients:
- 2 1/3 cups sifted All-purpose flour
- 1 cup sweetened Coconut flakes
- 1 cup dry-roasted Macadamia nuts
- ¾ cup chopped Crystalized ginger
- 3 ½ tsps. Ground cinnamon
- 2 ½ tsps. Baking powder
- 1 tsp. Salt
- ½ tsp. Baking soda
- 2 cups Sugar
- 1 cup Vegetable oil
- 4 large Eggs
- 2 tsps. Vanilla extract
- 2 cups finely grated Carrots
- 2 8oz. cans crushed Pineapple, well drained
To make the frosting:
- 3 8oz. Cream cheese, softened
- ¾ cup (1 ½ sticks) Unsalted butter, softened
- 2 cups Powdered sugar
- ¾ cup canned sweetened Coconut cream
- 1 tsp. Vanilla extract
- ½ tsp. Coconut extract
- 14 whole Macadamia nuts
- ¼ cup chopped Crystallized ginger
Method of Preparation:
1. Preheat the oven to 350°F.
2. Butter 3 9”-in diameter pans with 1 inch high sides. Line the bottom of each pan with parchment paper.
3. In a food processor. Add the 1/3 cup of flour, coconut, nuts and ginger and proceed to process them until the nuts are finely chopped. Transfer to a bowl. Then add the remaining flour, baking powder, salt, cinnamon, and baking soda and mix to combine.
4. In another bowl, add in the sugar and oil and mix. Add the eggs one at a time. Beating well before adding the next egg. Add the vanilla and flour mixture. Combine. Now stir in the coconut mixture, carrots and crushed pineapple.
5. Divide the batter among the two pans. Bake for about 30 minutes or until cooked. *Use
toothpick test*. Cool the cake for 1 hour.
6. Using a knife, Run it around the edges of the pan to loosen the cakes. Flip the cakes upside down and unto a plate. Cool it completely.
To make the Frosting:
7. While waiting for it to cool. In a bowl, Throw in the cream cheese, butter and mix them until they are smooth. In the same bowl, add the powdered sugar, cream of coconut and both extracts. Beat them until they are firm enough. Chill for 30 minutes.
8. In a plate. Using the 1st cake layer, place it face up on the platter. Spread ¾ cup of the frosting on top of the layer. Top the 2nd layer do the same thing with the 1st layer. With the 3rd and last layer put it on top and press it down slightly to “stick” them together. Spread a thin layer of the frosting over the cake. Then chill the cake and frosting for 1 hour.
9. Then spread the remaining frosting around the cake and arrange the nuts and ginger around or on top of the cake. Let your imagination run wild! Chill for another hour or chill it for an entire day.
10.Before serving it let it stand at room temperature before serving. Enjoy!
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