Tropical Carrot Cake with Coconut Cream Cheese Frosting
From lillyann 15 years agoIngredients
- cake shopping list
- * 2 1/3 cups sifted all purpose flour (sifted, then measured) shopping list
- * 1 cup sweetened flaked coconut shopping list
- * 1 cup dry-roasted macadamia nuts shopping list
- * 3/4 cup chopped crystallized ginger shopping list
- * 3 1/2 teaspoons ground cinnamon shopping list
- * 2 1/2 teaspoons baking powder shopping list
- * 1 teaspoon salt shopping list
- * 1/2 teaspoon baking soda shopping list
- * 2 cups sugar shopping list
- * 1 cup vegetable oil shopping list
- * 4 large eggs shopping list
- * 2 teaspoons vanilla extract shopping list
- * 2 cups finely grated peeled carrots shopping list
- * 2 8-ounce cans crushed pineapple in its own juice, well drained shopping list
- frosting shopping list
- * 3 8-ounce packages Philadelphia-brand cream cheese, room temperature shopping list
- * 3/4 cup (1 1/2 sticks) unsalted butter, room temperature shopping list
- * 2 cups powdered sugar shopping list
- * 3/4 cup canned sweetened cream of coconut (such as Coco López) shopping list
- * 1 teaspoon vanilla extract shopping list
- * 1/2 teaspoon (scant) coconut extract shopping list
- * 14 whole dry-roasted macadamia nuts shopping list
- * 1/4 cup chopped crystallized ginger shopping list
How to make it
- For 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.
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- Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia 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 racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
- For frosting
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- 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.
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- Place 1 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 frosting over. 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. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)
People Who Like This Dish 5
- jett2whit Union City, GA
- momo_55grandma Mountianview, AR
- larry1206 Philadelphia, PA
- imhungry Northern, OH
- dridaff Fredericton, CA
- lillyann Colorado Springs, CO
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The Rating
Reviewed by 2 people-
beautiful cake awsome recipe{Ill bring a fork and join you high5 plus thanks
momo_55grandma in Mountianview loved it -
Mmmmmm I bet the ginger addition makes this spectacular. Can't wait to try it!
jett2whit in Union City loved it
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