Hawaiian Carrot Cake with Coconut Frosting

Ingredients:

1 c. chopped canned pineapple, drained
3 large grated carrots
2 1/2 c. flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. nutmeg
1 c. butter, softened
1 1/4 c. brown sugar
4 eggs, room temperature
2 tsp. vanilla
1/2 c. milk, 1%

Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non stick cooking spray. Sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Stir until mixed together. In an electric mixer, beat the butter until creamy. Add the sugar and beat for 3 minutes. Add the eggs and vanilla and continue to beat until well combined. On low speed, add 1/3 of the flour mixture, followed by half of the milk, then flour, milk, and ending with the flour mixture. Gradually mix in the pineapple and carrots. Divide the batter between two pans and spread out evenly. Bake for about 40 minutes or until the center is fully cooked. Transfer the cakes onto a wire rack and cool fully. Cut each cake in half to make four layers and set aside.

Coconut Frosting:

2 pkg. cream cheese, room temperature
1 c. butter, room temerature
1/4 c. sour cream
1 tsp. vanilla
2 1/2 c. powdered sugar
1 c. sweetened coconut

Beat the cream cheese and butter in an electric mixer. Beat in the sour cream and vanilla. Add about 1/3 of the powdered sugar and beat on low. Scrape the sides of the bowl and continue to add the sugar until the frosting is the consistency that you want it. Stir in the coconut.
(* I added the coconut on the outside of the frosting, and did not add any to the frosting itself.)

To assemble,

I had one layer of cake, a layer of coconut cream, cake, pineapple filling, cake, coconut cream, and cake. I then frosted the outside with the cream cheese frosting, and added coconut around the frosting. I decorated the cake with Hibiscus gumpaste flowers and sugar leaves. Very rich, but so good!