Servings: 10 to 12
Preparation Time: 30
minutes plus baking 1 hour for baking and cooling cakes
Note:
this cake is best with either cream cheese frosting or the macadamia nut
frosting given in the FNKWL blog: “Sometimes
you Feel Like a Nut!”
2 ½ cups all-purpose flour
1 cup flaked, sweetened coconut1 cup macadamia nuts
2 ½ teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
2 cups granulated sugar
1 cup canola oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots
2 (8-ounce) cans crushed pineapple, drained
1 cup flaked, sweetened
coconut
Preheat the oven to 350
degrees
Coat 3 (9-inch) round cake pans with vegetable oil spray. Line the bottom of each pan with parchment paper. Spray the paper with vegetable oil spray.
Place ½ cup of the flour, 1 cup
sweetened coconut, and the macadamia nuts in the bowl of a food
processor. Pulse until the nuts are
ground and the mixture resembles course crumbs. Pour the nut mixture into a bowl.
Use a whisk to add the remaining 2 cups
of flour, baking powder, ginger, cinnamon, baking soda and salt to the nut
mixture.
Stir in the eggs, one at a time.
Divide the batter between the 3
pans. Bake for 30 minutes, or until
a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pan for 15
minutes. Run a knife around the
edges of the cakes. Invert onto a
rack, and cool to room temperature.
For frosting, use the recipe for “Macadamia
Nut Frosting” provided in the blog post “Sometimes
You Feel like a Nut!”
Place one cake onto a cake stand. Frost with about ¾ cups of
frosting. Repeat with the next layer. Top with the third cake. Frost the sides and top of the cake with
the remaining frosting. Sprinkle
the top of the cake with the remaining 1 cup unsweetened coconut.
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