Ingredients

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 its own juice, well drained

Frosting

• 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 2 cups powdered sugar
• 3/4cup canned sweetened cream of coconut (such as Coco López)
• 1 teaspoon vanilla extract
• 1/2 teaspoon (scant) coconut extract

• 14 whole dry-roasted macadamia nuts
• 1/4 cup chopped crystallized ginger

Description

This Cake Can Be Prepared One Day Ahead. Sweetened Cream Of Coconut Is Available In The Liquor Section Of Most Supermarkets.

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