Tropical Carrot Cake
After I got the pineapple upside down cakes in the oven, I started work on the tropical carrot cake. I made this cake for Chad on his birthday, we liked it a lot – and after several batches of pineapple upside down cake, we knew we would want something different for the wedding. Since the frosting is a coconut cream cheese, it would be white and pretty for the wedding, and the whole thing would be delicious! The first time I made the cake, I made it according to the original recipe found on epicurious.com. However, that cake would feed everyone at the wedding, so I made some adjustments. The cake below will make a two layer, 3 inch high, six in wide cake.
CAKE:
For the cake, use 2 6X2 cake pans, line the bottom of the pan with a cut round sheet of parchment paper, then butter and flour the sides. Set the prepped pans aside.
Ingredients:
1 cup and 3 tbl sifted all purpose flour
1/2 cup sweetened flaked coconut
1/2 cup dry-roasted macadamia nuts
3/8 cup chopped crystallized ginger
1 3/4 teaspoons ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cups sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoons vanilla extract
1 cup finely grated peeled carrots
1 8-ounce cans crushed pineapple in its own juice, WELL DRAINED
1. Move rack to the center of the oven and set to preheat to 350°F, make sure you prep your pans.
2. Combine 3 tbl of flour with the coconut flakes, mac nuts and ginger. Process until nuts are finely chopped.
3. Whisk remaining 1 cup flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
4. 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 the well drained crushed pineapple.
5. Divide Batter between pans and bake until a tester (bamboo skewer) comes out clean from the middle of the cake. Cool cakes in pan for at least an hour.
Frosting
1 8-ounce package cream cheese, room temperature
1/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cups powdered sugar
1/4 cup canned sweetened cream of coconut (Coco López is the only one that’s widely available. Check the drink mixer aisle as well)
1/4 teaspoon vanilla extract
1. 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.
2. Turn the cakes out onto a rack, then place the bottom layer on your serving (cardboard/plexiglass/whatever) round or serving platter. Drop a dollop of frosting on the top of the layer, then spread around the top. Add the second layer and spread a thin layer of frosting over the top and sides of the cake. Chill the cake and remaining frosting.
3. Spread the remaining frosting over the top and sides of the cake. You can also add additional garnish by sprinkling toasted and chopped macadamia nuts or flaked coconut over the tops and side of the cake. Cover and chill the cake until 1 hour before serving.
