Courtesy of The Pastry Queen
1 cup macadamia nuts, toasted and coarsely chopped
3 cups flour
3 cups sugar
1 tablespoon baking soda
1 teaspooon salt
1 tablespoon cinnamon
1 1/2 cups shredded coconut
2 tablespoons vanilla
1 1/2 cups vegetable oil
1 1/2 cups shredded carrots
1 1/2 cups crushed pineapple, drained
1/2 cup sweetened cream of coconut
In a large bowl stir together flour, sugar, baking soda, salt, cinnamon, coconuts and nuts.
In a seperate bowl whisk eggs, oil, vanilla, carrots, pineapple and cream of coconut.
Pour egg mixture into flour and stir until combined.
Pour batter into three 9-inch cake pans that have been greased, floured and lined with parchment.
Bake at 350 degrees for 35 minutes. Cool for 5-10 minutes then invert onto cooling racks.
Cool completely then frost with cream cheese frosting.
Super Simple Cream Cheese Frosting
1 stick of softened butter
8 ounces softened cream cheese
1 pound of powdered sugar
Cream butter and cream cheese. Scrape down sides of the bowl. Add a teaspoon on vanilla is you’d like to. Add sugar and mix until smooth.