Tropical Carrot Cake with Coconut Cream Frosting
Food.com
Food.com
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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

Instructions

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