For the 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
- 4 eggs
- 2 Tbsp vanilla
- 1 1/2 cups canola oil
- 1 1/2 cups peeled, shredded carrots
- 1 1/2 cups drained crushed pineapple
- 1/2 cup sweetened cream of coconut (I use the Coco Lopez brand)
For the frosting:
- 3 (8oz) packages cream cheese, at room temperature
- 1 1/2 cups powdered sugar
- 1/4 cup heavy whipping cream
- 1/4 cup sweetened cream of coconut (I use the Coco Lopez brand)
- 1/2 tsp salt
- To make the cake: Preheat the oven to 350F and then toast the nuts on a baking sheet until golden brown and fragrant – about 10-12 minutes. Set aside to cool.
- Leave oven at 350F. Prepare three 9-inch pans with butter and flour, or spray with nonstick spray and cut out parchment to use on the bottom of the pan.
- In a large bowl stir together the flour, sugar, baking soda, salt, cinnamon, nutmeg, coconut, and nuts. In a second bowl, mix together the eggs, vanilla, oil, carrots, pineapple, and cream of coconut until thoroughly combined. Pour the wet mixture over the flour mixture and stir, just until completely combined.
- Pour the batter into the prepared pans and bake at least 30-35 minutes. The cakes are done when the tops are a deep golden brown and toothpick inserted in the middle comes out clean. You can also check by lightly touching the center of the cake. It should be firm.
- Cool cakes in the pans for 5-10 minutes and then remove cake from the pans and cool on a rack until completely cool.
- To make the frosting, combine the cream cheese and powdered sugar and beat with a paddle attachment until combined and smooth, about 2 minutes. Add the whipping cream, cream of coconut, and salt and beat until completely combined.
- To frost, layer one cake layer, 1/3 of the frosting and repeat until done.