Tropical Carrot Cake

Name: Tropical Carrot Cake
Yield: Serves 12
Ingredients: 1 pound, frozen pineapple chunks, thawed; 1/2 cup, frozen pineapple juice concentrate, thawed; 6 tablespoons (1½ ounces), cornstarch; 2 1/2 cups (12½ ounces), all-purpose flour; 1 tablespoon, baking powder; 4 teaspoons, pumpkin pie spice; 3/4 teaspoon, ground ginger; 1/2 teaspoon, table salt; 12 ounces, carrots (about 6 medium), peeled and cut into 1-inch chunks; 1 cup (3 ounces), sweetened shredded coconut; 1 1/4 cups (8¾ ounces), granulated sugar; 1/2 cup packed (3½ ounces), light brown sugar; 4 , large eggs; 1 1/2 cups, vegetable oil; 12 tablespoons, unsalted butter, softened; 3 cups (12 ounces), confectioners' sugar; 16 ounces, cream cheese, cut into 8 pieces and softened; Pinch, table salt; 3 cups (9 ounces), sweetened shredded coconut, toasted

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Appears in Cook's Country April/May 2007

Desserts or Baked Goods

Cakes

SERVES12

TIME2 hours, plus 1½ hours chilling

WHY THIS RECIPE WORKS

For our Tropical Carrot Cake recipe, we wanted to build on the warm flavors of traditional carrot cake by adding coconut and pineapple. To get these tropical flavors to stand out in our recipe, we ground the coconut and sugar together in th...

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