Recently I was honored to make the wedding cake for two good friends, Stephanie and Mo. They were married in Hawaii, and then held a reception afterwards near their home. They asked for carrot cake, so I adapted this one for the big event. To me, it needed to have a tropical twist!
(adapted from Bon Appétit Magazine April 2003)
2 1/3 cups sifted all purpose flour (sifted, then measured)
1 cup sweetened coconut flakes
1 cup dry-roasted macadamia nuts
3 ½ teaspoons ground cinnamon
1 T. baking powder
1 teaspoon salt
½ teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated peeled carrots
2 8-oz. cans crushed pineapple in its own juice, well drained
3 8-oz. packages cream cheese, softened
3/4 cup (1 ½ sticks) unsalted butter, softened – do not use organic butter!
3/4 cup sweetened cream of coconut (like Coco Lopez)
1 teaspoon vanilla extract
½ teaspoon coconut extract, scant
2 cups powdered sugar, sifted
Preheat oven to 350 degrees. Butter or spray with nonstick cooking spray three 9-inch cake pans with 1 ½ inch high sides. Line bottom of pans with parchment paper. Combine 1/3 c. flour and next 2 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
For frosting, beat cream cheese and butter in large bowl until smooth. Beat in cream of coconut and both extracts, then powdered sugar. Chill until firm enough to spread, about 30 minutes.
Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)
Note
The wedding cake was made using an 8 inch and a 10 inch pan. Double the recipe for both the cake and frosting. Place 6 ¼ c. batter in the 8 inch pan and 10 ¼ c. batter in the 10 inch pan and bake 55 min. 60 min at 350 degrees until a toothpick inserted in the center comes out clean. I decided to trim off 1 inch from 2 sides of the 8 inch cake to make it into a 7 inch square tier.
Our daughter, Lisa, celebrated her birthday the same weekend, so I made a normal size version for her. She can’t eat coconut, so I replaced it with another cup of grated carrots in the cake. For the frosting, heavy whipping cream was substituted for the cream of coconut and the coconut extract was omitted.
bowl to blend.
her birthday the same weekend, so I made a normal size version for her. She can’t eat coconut, so I replaced it with another cup of grated carrots in the cake. For the frosting, heavy whipping cream was substituted for the cream of coconut and the coconut extract was omitted.