Carrot Cake with Macadamia Nuts & Pineapple

Recipe adapted from The Pastry Queen.

Makenzy watched the oven for me while the cakes were baking.

Carrot Cake
1 cup macadamia nuts, chopped
3 cups all purpose flour
3 cups sugar
1 tbsp baking soda
1 tsp salt
1 tbsp cinnamon
1/2 tsp nutmeg
1-1/2 cups sweetened flaked coconut
3/4 cup All Whites liquid egg substitute (4 eggs)
2 tbsp vanilla
1-1/2 cups apple sauce
1-1/2 cups shredded peeled carrots
1 20 oz can crushed pineapple, drained
1/2 cup sweetened cream of coconut, such as Coco Lopez

Coconut-Cream Cheese Frosting
4 blocks reduced fat cream cheese
2 cups powdered sugar
1/3 cup heavy whipping cream
1/3 cup sweetened cream of coconut, such as Coco Lopez
1/2 tsp salt

To Make the Cake:
Preheat the oven to 350F.

Place one oven rack one-third from the bottom of the oven and the second two-thirds from the bottom.

Line three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or spray with Baker's Joy).

Stir together the flour, sugar, baking soda, salt, cinnamon, nutmeg, coconut, and nuts in a large bowl.

In another large bowl, whisk together the eggs, vanilla, apple sauce, carrots, pineapple, and cream of coconut.

Pour the egg mixture into the flour mixture and stir until combined.

Pour the batter into the prepared cake pans.

Stagger the cake layers on the oven racks so that no layer is directly over another. Set 2 layers on one rack and the third on the other. Bake for 30minutes. The cakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean.

Cool the cakes in their pans on racks for 5 minutes, then invert them onto the racks and cool completely, about 20 minutes.

To Make the Frosting:
Using a mixer beat the cream cheese and powdered sugar in a large bowl on medium-high speed about 1 minute. Add the whipping cream, cream of coconut, and salt; beat until combined.

Place 1 cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer, spread thickly with frosting, and top with the third layer.

Cover the top and sides of the cake with an even layer of frosting.

To Toast Coconut:

If desired top cake with toasted coconut. To toast coconut line a baking sheet with parchment paper. Bake at 350. Check and stir every few minutes to make sure it doesn't burn. Toasts in about 15 minutes.