Source: FamilyTime Community Cookbook

Tropical Carrot Cake with Coconut Cream Cheese Frosting
This cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets.
Rating:
Serves: 8 to 10
Prep Time: 15 minutes
Cook Time: 30 minutes

 

 
cake
2 1/3 cups sifted all-purpose flour, (sifted, then measured)
1 cup sweetened flaked coconut
1 cup dry-roasted macadamia nuts
3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup Vegetable Oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
Two 8-ounce cans crushed pineapple, in its own juice, well drained
frosting
Three 8-ounce packages Philadelphia-brand cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups powdered sugar
3/4 cup canned sweetened cream of coconut, (such as Coco López)
1 teaspoon vanilla extract
1/2 teaspoon (scant) coconut extract
14 whole dry-roasted macadamia nuts
1/4 cup chopped crystallized ginger




For the cake:
Preheat oven to 350°F.

Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper.

Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

Using an electric mixer, beat the sugar and oil in a large bowl to blend. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. Beat in flour-spice mixture. Stir in the coconut-macadamia mixture, then the carrots and crushed pineapple.

Divide the batter among the pans. Bake until tester inserted into center of the cakes comes out clean, about 30 minutes. Cool the cake in pans on racks for 1 hour. Run a knife around the edge of the pans to loosen cakes. Turn the cakes out onto racks and cool completely.

For the frosting:
Beat the cream cheese and butter in a large bowl until smooth. Beat in the powdered sugar, then the cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.

Place 1 cake layer, flat side up, on a platter. Spread 3/4 cup of the frosting over the top of the cake. Top with second cake layer, flat side up. Spread 3/4 cup of the frosting over. Top with the third cake layer, rounded side up, pressing slightly to adhere. Spread a thin layer of frosting over the top and sides of the cake.

Chill the cake and remaining frosting 30 minutes. Spread the remaining frosting over top and sides of the cake. Arrange whole nuts and ginger around the top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)