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Tropical Carrot Cake with Coconut Cream Cheese Frosting


Tropical Carrot Cake with Coconut Cream Cheese Frosting Recipe

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 its own juice, well drained
  • 3 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
Directions:
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