Cake:
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
Frosting:
3 (8 ounce) packages cream cheese, room temperature
3⁄4 cup unsalted butter, room temperature
2 cups powdered sugar
3⁄4 cup cream of coconut
1 teaspoon vanilla extract
1⁄2 teaspoon coconut extract (scant)
14 whole dry-roasted macadamia nuts
1⁄4 cup chopped crystallized ginger
For Cake: Preheat oven to 350. Butter three 9" diameter cake pans with 1 1/2"-high sides. Line bottom with parchment paper. Combine 1/3 cup flour and next three ingredients in processor. Process until nuts are finely chopped. Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend. Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs one at a time, beat well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple. Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans, on rack 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
For Frosting: 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. Place one cake layer, flat side up on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup of frostin gover. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake.
Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).
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
Frosting:
3 (8 ounce) packages cream cheese, room temperature
3⁄4 cup unsalted butter, room temperature
2 cups powdered sugar
3⁄4 cup cream of coconut
1 teaspoon vanilla extract
1⁄2 teaspoon coconut extract (scant)
14 whole dry-roasted macadamia nuts
1⁄4 cup chopped crystallized ginger
For Cake: Preheat oven to 350. Butter three 9" diameter cake pans with 1 1/2"-high sides. Line bottom with parchment paper. Combine 1/3 cup flour and next three ingredients in processor. Process until nuts are finely chopped. Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend. Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs one at a time, beat well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple. Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans, on rack 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
For Frosting: 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. Place one cake layer, flat side up on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup of frostin gover. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake.
Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).
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