Tropical Carrot Cake

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

4 eggs

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.