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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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An absolutely stunning cake..Three layers of carrot cake filled and frosted with a coconut-creamcheese buttercream. The original is on ..This is my version.. Ingredients:
2 1/3 c all purpose flour (don’t use cake flour, i did that and it is just too light to hold the ingredients properly) |
1 c sweetened flaked coconut |
1 c dry roasted macadamia nuts |
3/4 c chopped crystallized ginger |
3 1/2 tsp cinnamon |
1 tsp ginger |
2 1/2 tsp baking powder |
1 tsp salt |
1/2 tsp baking soda |
2 c sugar |
1 vegetable oil (organic coconut oil works really well, adding a touch more coconut flavor) |
4 large eggs |
2 tsp vanilla |
2 c finely grated peeled carrots |
2 tbs finely grated fresh ginger |
2 8 oz cans crushed pineapple very well drained. |
frosting |
24 oz cream cheese |
1 c unsalted butter |
2 2/3 c powdered sugar |
1 c sweetened cream of coconut like coco lopez |
1 tsp vanilla |
1 tsp coconut extract |
1 tbs monin macadamia nut syrup |
Directions:
1. Cake:
2. Preheat oven to 350.
3. Grease 3 9″ round cake pans and line with parchment.
4. Combine 1/3 c flour, and next 3 ingredients in processor.
5. process until nuts are finely chopped.
6. Whisk remaining flour, baking soda, salt, spices, and baking powder in a bowl to blend.
7. In an electric mixer beat sugar and oil
8. add eggs, one at a time, incorporating each throroughly.
9. Beat in vanilla.
10. Beat in flour-spice mixture.
11. Stir in macadamia mixture and then pineapple, carrot, grated ginger mixture.
12. Divide amoung pans.
13. BAke until tester inserted in center comes out clean, about 30 minutes.
14. Let cool in pans for one hour.
15. Run knife around edge to loosen cakes and turn out.
16. Let cool completely..In fact, putting them in the freezer for a bit at this point is helpful in the frosting process.
17. Frosting:
18. Beat cream cheese and butter in mixing bowl until smooth.
19. Beat in powdered sugar
20. Beat in cream of coconut and both extracts and Monin macadamia nut syrup.
21. Chill until firm enough to spread, about half an hour.
22. Place one cake layer, flat side up and spread with about 3/4c frosting.
23. Add next layer and so on, finishing the top and sides with a thin layer of frosting.
24. Chill thoroughly.
25. Use the rest of the frosting to put another layer of frosting over the top and sides
26. chill until 1 hour before serving time.
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