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Tropical Carrot Cake with Coconut Cream Cheese
Calories
Author
Marye Audet-White
Ingredients
Cake
2 ⅓
cup
all purpose flour
1
cup
sweetened flaked coconut
1
cup
dry roasted macadamia nuts
¾
cup
chopped crystallized ginger
3 ½
teaspoon
cinnamon
1
teaspoon
ginger
2 ½
teaspoon
baking powder
1
teaspoon
salt
½
teaspoon
baking soda
2
cup
sugar
1
cup
coconut oil
4
large eggs
2
teaspoons
vanilla
2
cups
finely grated peeled carrots
2
tablespoons
finely grated fresh ginger
2
(8 ounce) cans crushed pineapple VERY well drained.
Frosting
24
ounces
cream
cheese
1
cup
unsalted butter
2 ⅔
cup
powdered sugar
1
cup
sweetened
cream
of coconut like coco lopez
1
teaspoon
vanilla
1
teaspoon
coconut extract
1
tablespoon
Monin Macadamia nut syrup
Instructions
Cake:
Preheat oven to 350.
Grease 3 (9" round) cake pans and line each with parchment.
Combine ⅓ c flour, and next 3 ingredients in processor.
Process by quick pulses until nuts are finely chopped.
Whisk remaining flour, baking soda, salt, spices, and baking powder in a bowl to blend.
In an electric mixer
beat
sugar and oil and add eggs, one at a time, incorporating each thoroughly before adding the next one.
Beat
in vanilla.
Beat
in flour-spice mixture.
Stir in macadamia mixture and then pineapple, carrot, grated ginger mixture.
Divide he batter among the pans.
Bake until tester inserted in center comes out clean, about 30 minutes.
Let the cakes cool in pans for one hour.
Run knife around edge to loosen cakes and turn out.
Let cool completely
Frosting
Beat
cream
cheese and butter in mixing bowl until smooth.
Beat
in powdered sugar, then
cream
of coconut and both extracts and Monin macadamia nut syrup.
Chill until firm enough to spread, about half an hour.
Place one cake layer, flat side up and spread with about ¾ cup frosting.
Add next layer and so on, finishing the top and sides with a thin layer of frosting.
Push 4 or 5 straws down through the layers to hold them steady.
Chill thoroughly.
Use the rest of the frosting to put another layer of frosting over the top and sides.
Chill until 1 hour before serving time.
Notes
Reserve some whole macadamia nuts and crystallized ginger for topping if desired. Be sure to read recipe through before starting.