Tropical Carrot Cake with Coconut Cream Frosting

 

Recipe

Tropical Carrot Cake with Coconut Cream Frosting 

INGREDIENTS

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

2 (8   ounce) cans   crushed pineapple in juice

well drained 

3 (8   ounce) packages  philadelphia-brand cream cheese

room temperature 

3/4  cup    unsalted butter

room temperature 

2   cups    powdered sugar

3/4  cup    cream of coconut (Coco Lopez)

1   teaspoon    vanilla extract

1/2  teaspoon    coconut extract (scant)

14   whole   dry-roasted macadamia nuts

1/4  cup   chopped crystallized ginger 

 DIRECTIONS

For Cake: Preheat oven to 350.

Butter three 9" diameter cake pans with 1 1/2"-high sides.

Line bottom with parchment paper.

Combine 1/3 cup flour and next three ingredients in processor.

Process until nuts are finely chopped.

Whisk remaining two cups flour

cinnamon

baking powder

salt and baking soda in medium bowl to blend.

Using electric mixer

beat sugar and oil in large bowl to blend.

Add eggs one at a time

beat well after each addition.

Beat in vanilla.

Beat in flour-spice mixture.

Stir in coconut-macadamia nut mixture

then carrots and crushed pineapple.

Divide batter among pans.

Bake until tester inserted into center of cakes comes out clean

about 30 minutes.

Cool in pans

on rack 1 hour.

Run knife around edge of pans to loosen cakes.

Turn cakes out onto racks; cool completely.

For Frosting: Beat cream cheese and butter in large bowl until smooth.

Beat in powdered sugar

then cream of coconut and both extracts.

Chill until firm enough to spread.

,about 30 minutes.

Place one cake layer

flat side up on platter.

Spread 3/4 cup frosting over top of cake.

Top with second cake layer

flat side up.

Spread 3/4 cup of frostin gover.

Top with third cake layer

rounded side up

pressing slightly to adhere.

Spread thin layer of frosting over top and sides of cake.

Chill cake and remaining frosting 30 minutes.

Spread remaining frosting over top and sides of cake.

Arrange whole nuts and ginger around top edge of cake.

Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).