Tropical Carrot Cake

Name: Tropical Carrot Cake
Yield: Serves 12
Ingredients: 1 pound (454 grams), frozen pineapple chunks, thawed; 1/2 cup, frozen pineapple juice concentrate, thawed; 6 tablespoons (1½ ounces/43 grams), cornstarch; 2 1/2 cups (12½ ounces/354 grams), all-purpose flour; 1 tablespoon, baking powder; 4 teaspoons, pumpkin pie spice; 3/4 teaspoon, ground ginger; 1/2 teaspoon, table salt; 12 ounces (340 grams), carrots (about 6 medium), peeled and cut into 1-inch chunks; 1 cup (3 ounces/85 grams), sweetened shredded coconut; 1 1/4 cups (8¾ ounces/248 grams), granulated sugar; 1/2 cup packed (3½ ounces/99 grams), light brown sugar; 4 , large eggs; 1 1/2 cups, vegetable oil; 12 tablespoons, unsalted butter, softened; 3 cups (12 ounces/340 grams), confectioners' sugar; 16 ounces (454 grams), cream cheese, cut into 8 pieces and softened; Pinch, table salt; 3 cups (9 ounces/255 grams), sweetened shredded coconut, toasted

Desserts or Baked Goods
Vegetables
Fruits & Vegetables
Cakes
Easter

Appears in Cook's Country April/May 2007

Our tropical carrot cake uses coconut and pineapple to give carrot cake a fruity twist.

SERVES 12

TIME 2 hours, plus 1½ hours chilling

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