Tropical Carrot Cake (or cupcakes)

Makes 48 mini-cupcakes, Serves 10-15 as sole dessert

Source: adapted from Epicurious.com
Cake

• 2 1/3 cups sifted all purpose flour (sifted, then measured)
• 1 cup sweetened flaked coconut
• 1 cup dry-roasted macadamia nuts (don't chop)
  
• 1/2 cup coarsely chopped crystallized ginger (you'll be food processing, so don't waste your time chopping finely)
  
• 1 1/2 teaspoons ground cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp cloves
  
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated peeled carrots
• 2 8-ounce cans crushed pineapple in its own juice, well drained (or not, I've usually not drained it. This gives it a moist but very cakey texture. draining might make it denser. I'll try next time)
  

Frosting

• 2 8-ounce packages Philadelphia-brand cream cheese, chilled
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/4 cup cups powdered sugar (add more later if you feel it is not sweet enough)
  
• 3/4cup canned sweetened cream of coconut (such as Coco López)
• 1 teaspoon vanilla extract
• 1/2 teaspoon (scant) coconut extract

Preparation

For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Or, use 2 buttered cupcake pans, with liners if not non-stick, without if non-stick and buttered.

Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

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 flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

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.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.

Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made ahead)