Tropical Carrot Cake with Coconut Cream Cheese Frosting

Tropical Carrot Cake with Coconut Cream Cheese Frosting
Photo by Mark Thomas

Ingredients

  • ¾ cup canned sweetened cream of coconut (such as Coco Lpez)
  • 1 cup dry-roasted macadamia nuts
  • 3 8-ounce packages Philadelphia-brand cream cheese
  • 2 ½ teaspoons baking powder
  • 2 cups carrots
  • 3 ½ teaspoons ground cinnamon
  • 12 tablespoons unsalted butter
  • + 15 more ingredients
    • 2 cups sugar
    • 1 teaspoon vanilla extract
    • 2 8-ounce cans crushed pineapple in its own juice
    • 2 teaspoons vanilla extract
    • 1 cup sweetened flaked coconut
    • 14 whole dry-roasted macadamia nuts
    • 4 large eggs
    • 1 cup vegetable oil
    • ½ teaspoon baking soda
    • 2 1/3 cups all purpose flour
    • 1 teaspoon salt
    • ¼ cup crystallized ginger
    • 2 cups powdered sugar
    • ¾ cup crystallized ginger
    • ½ teaspoon coconut extract

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 ba...

View full recipe at Epicurious

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