CARROT AND COCONUT CAKE
2 1/3 cups sifted all purpose flour
1 cup sweetened flaked coconut
1 cup walnuts, chopped
3 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 cups chopped pineapple (or crushed pineapple in its own juice from the can, well drained)
300g package cream cheese, softened
1/2 cup unsalted butter, softened
1 cup confectioners’ sugar
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon coconut flavouring
1 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1 cup sweetened shredded coconut, toasted (optional)
1.Preheat oven to 170C. Butter the cake pans (two of four). Line bottom of pans with parchment paper. Combine all dry ingredients but walnuts in a medium bowl.
2. Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry flour-spice mixture. Stir in walnuts, carrots and pineapple.
3. Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely. If you used only two pans (instead of four), you might need to slice each cake in half, before frosting.
4. Meanwhile the cakes are cooling, prepare the frosting. Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners’ sugar, alternating with heavy cream. Beat in the salt, coconut flavouring and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.