Tropical Cake

~ TROPICAL CAKE ~

This cake is so moist it will melt in your mouth! It's jammed full of carrots, shredded coconut and crushed pineapple and stores well in the freezer. However it needs to be kept cold until about and hour or so before serving. This Cake is great for summer picnics and tropical themed parties! Enjoy!

Cake

3 cups all purpose flour

3 cups sugar

1 tbsp baking soda

1 tsp salt

1 1/2 tbsp ground cinnamon

1/2 tsp ground nutmeg

1-3/4 cups sweetened flaked coconut

4 large eggs

2 tbsp vanilla

1-1/2 cups Canola oil

1-1/2 cups shredded peeled carrots

1 Can ( 20 oz.) Crushed Canned pineapple

1/2 cup sweetened cream of coconut( Coco Lopez great brand)

Creamy Coconut Frosting

4 (8 oz) packages light cream cheese(at room temperate)

2 1/2 cups powdered sugar

1/2 cup heaving whipping cream

1/2 cup sweetened cream of coconut

1/2 tsp salt

Making the cake...

Preheat the oven to 350F. Line three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour or spray with Baking spray. Mix together the flour, sugar, baking soda, salt, cinnamon, nutmeg and coconut in a large bowl. In another large bowl, whisk together the eggs, vanilla, oil, 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. Or put them all on the same rack if they fit! Bake for 30 to 35 minutes. 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 15 to 20 minutes.

Making 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 layer 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. Toast about 1/2 cup Coconut just until it's slightly brown in color and then sprinkle around the edges of the cake. Allow the cake to set in the refrigerator for at least 2 hours before covering it with plastic wrap. It will stay good in the refrigerator for up to 5 days and freezes well! Serves 14