Recipe Time:
4 hours
Recipe serving:
10 - 12
Ingredients
Cake directions:
- Preheat oven to 350°F. Prepare 2- 8 inch baking pans with parchment circles and pan spray.
- Whisk sugar, oil, and eggs in large bowl to blend.
- Whisk together flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend.
- Stir pineapple, carrots, coconut, and pecans into the egg mixture.
- Gently stir flour mixture into egg mixture until just blended.
- Split batter equally between the 2 baking pans
- Bake until tops are golden brown and tester inserted into centers comes out clean, about 25-30 minutes.
- Allow to cool fully before frosting- at least 2-3 hours at room temperature
Frosting directions:
- Melt white chocolate in a microwave safe container on 50% power in 20 second increments until smooth. Stir in between each increment.
- Using a stand mixer fitted with a paddle attachment or a hand mixer, blend cream cheese, butter, lemon peel, salt, vanilla extract, and melted white chocolate until smooth.
- Add powdered sugar, mix in slowly until powder subsides. Increase speed and blend until smooth and lightly fluffy.
- Spread half of the frosting on one cake layer that has been fully cooled. Create and even layer with an offset spatula.
- Place the second layer on top. Spread remaining frosting on the top layer. The sides of the cake will be visible*
- Top with coated coconut flakes
*To be able to fully frost the sides, double the frosting recipe.
Shredded Coconut Topping Directions:
- Melt the melting wafers according to the directions on the back of the package
- Place coconut flakes in a large bowl
- Pour ¼ of the melted wafers over the coconut flakes
- Using 2 forks, toss the coconut until lightly coated
- Keep adding the melted wafers gradually, tossing with each addition until all flakes are lightly coated, but do not all clump together. There may be melted wafers left over.
- Gently sprinkle on a parchment lined surface or pan to keep the flakes separated. Allow to cool at room temperature for 15- 20 minutes. Nest on top of the top layer of frosting/ carrot cake.
Gently cover frosted cake and refrigerate for up to 2 days. Allow to come to room temperature for 30-60 minutes before serving.
