Tropical Carrot Cake with Cream Cheese Frosting
INGREDIENTS
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Pineapple Pudding
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1 lb frozen pineapple chunks, thawed
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1/2 cup frozen pineapple juice concentrate, thawed
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6 tablespoons cornstarch
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Cake
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2 1/2 cups all-purpose flour
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1 tablespoon baking powder
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4 teaspoons pumpkin pie spice
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3/4 teaspoon ground ginger
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1/2 teaspoon salt
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3/4 lb carrots, peeled and cut into 1-inch chunks
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1 cup sweetened shredded coconut
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1 1/4 cups granulated sugar
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1/2 cup packed light brown sugar
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4 large eggs, at room temperature
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1 1/2 cups canola oil
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Frosting
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2-3 cups sweetened shredded coconut
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12 tablespoons unsalted butter, at room temperature
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3 cups confectioners' sugar
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16 oz (2 packages) cream cheese (reduced-fat is fine), cut into 8 pieces and softened
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pinch salt
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