Tropical Carrot Cake with Coconut Cream Cheese Frosting

Name: Tropical Carrot Cake with Coconut Cream Cheese Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 552 milliliters sifted all purpose flour (sifted, then measured); 3 teaspoons baking powder; 1 teaspoons baking soda; 473 milliliters finely grated peeled carrots; 1 teaspoons (scant) coconut extract; 680 grams packages Philadelphia-brand cream cheese, room temperature; 177 milliliters canned sweetened cream of coconut (such as Coco López); 59 milliliters chopped crystallized ginger; 177 milliliters chopped crystallized ginger; 237 milliliters dry-roasted macadamia nuts; 14 whole dry-roasted macadamia nuts; 4 larges eggs; 4 teaspoons ground cinnamon; 454 grams crushed pineapple in its own juice, well drained; 473 milliliters powdered sugar; 1 teaspoon salt; 473 milliliters sugar; 237 milliliters sweetened flaked coconut; 177 milliliters (1 1/2 sticks) unsalted butter, room temperature; 1 teaspoon vanilla extract; 2 teaspoons vanilla extract; 237 milliliters vegetable oil

For $2.39 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 1080 calories, 11g of protein, and 59g of fat per serving. This recipe serves 10. It can be enjoyed any time, but it is especially good for Easter. Head to the store and pick up powdered sugar, philadelphia-brand cream cheese, crystallized ginger, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper.

Ingredients you will need

Butter

Equipment you will use

Baking Paper

Oven

Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped.

Ingredients you will need

All Purpose Flour

Nuts

Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

Ingredients you will need

Baking Soda

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Using electric mixer, beat sugar and oil in large bowl to blend.

Ingredients you will need

Sugar

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Crushed Pineapple

Macadamia Nuts

Carrot

Coconut

Vanilla

All Purpose Flour

Egg

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.

Equipment you will use

Oven

Knife

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.

Ingredients you will need

Cream Of Coconut

Powdered Sugar

Cream Cheese

Butter

Spread

Equipment you will use

Bowl

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.

Ingredients you will need

Frosting

Spread

Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere.

Ingredients you will need

Frosting

Spread

Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes.

Ingredients you will need

Frosting

Spread

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.

Ingredients you will need

Frosting

Ginger