Tropical Coconut Cake with Coconut Cream Cheese Frosting
INGREDIENTS
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1 cup macadamia nuts (I recommend chopping these up or crushing them)
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3 cups all purpose flour
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3 cups sugar
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1 tbsp baking soda
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1 tsp salt
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1 tbsp ground cinnamon
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1/2 tsp ground nutmeg
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1-1/2 cups sweetened flaked coconut
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4 large eggs
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2 tbsp vanilla
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1-1/2 cups vegetable oil, such as canola or safflower
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1-1/2 cups shredded peeled carrots
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1-1/2 cups diced fresh pineapple or drained crush canned pineapple (this is one 20 oz. can)
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1/2 cup sweetened cream of coconut, such as Coco Lopez
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Coconut-Cream Cheese Frosting
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3 (8 oz) packages cream cheese, at room temperate (I used 4 packages)
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1-1/2 cups powdered sugar (I used 2 cups)
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1/4 cup heaving whipping cream (I used 1/4 cup + 4 tsp)
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1/4 cup sweetened cream of coconut, such as Coco Lopez (I used 1/4 cup + 4 tsp)
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1/2 tsp salt (I used 1/2 tsp + 1/8 tsp)
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