Name: Tropical Carrot Cake with Coconut Cream Cheese Frosting
Yield: 8 to 10 Servings
Ingredients: 2 1/3 cups sifted all purpose flour (sifted, then measured); 1 cup sweetened flaked coconut; 1 cup dry-roasted macadamia nuts; 3/4 cup chopped crystallized ginger; 3 1/2 teaspoons ground cinnamon; 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; 3 8-ounce packages Philadelphia-brand cream cheese, room temperature; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 2 cups powdered sugar; 3/4 cup canned sweetened cream of coconut (such as Coco López); 1 teaspoon vanilla extract; 1/2 teaspoon (scant) coconut extract; 14 whole dry-roasted macadamia nuts; 1/4 cup chopped crystallized ginger

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