2 pkgs ( 250g each ) regular cream cheese at room temperature
1 cup butter, at room temperature
1 tsp vanilla, 1/4 cup sour cream
2 1/2 cups sifted icing sugar
1 cup sweetened flaked coconut
Instructions
Preheat oven to 350 F. Spray or oil two 9-inch round cake pans. Finely chop drained pineapple, and place in a sieve and press with a spoon to remove as much juice as possible. Grate carrots using food processor. Measure out 4 cups, set aside.
Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon and nutmeg. Stir until blended. Place butter in a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in sugar, then beat on medium for about 3 minutes. Beat in eggs, then vanilla. Beating on low speed, add about a third of flour mixture and beat just until mixed, followed by half the milk. Repeat additions, ending with flour. Batter will be very thick. Gradually mix in pineapple and carrots.
Divide between pans. Spread to pan sides. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 40 to 45 minutes. Place on a baking rack to cool. After about 15 minutes turn cakes out of pans and cool completely on racks. It's best to bake cakes a day ahead of icing and leave at room temperature overnight. Cut cream cheese into chunks. Place butter in a bowl and beat with an electric mixer until creamy. Beat in sour cream and vanilla. Reduce speed to low and beat in cream cheese, piece by piece. Beating too much will cause thinning. Add about a third of the icing sugar and beat on low until just mixed in. Gradually add remaining sugar, beating justing until smooth.
If too thick or thin, work in a little sour cream or sugar. Remove about a quarter of the icing to be used on top take layer and set aside. Stir coconut into the remaining icing. Slice cakes horizontally in half. Place top of 1 cake, dome-side down, on a platter. Spread with a third of the coconut icing leaving a narrow border of cake around edge. Lay the bottom of that cake, cut side down, on top. Spread with half the remaining coconut icing, leaving a narrow cake border. Top with the botoom half of the second cake, cut side down. Spread with the reamining coconut icing, leaving a cake border. Top with the final layer, cut-side down. Spread with plain icing right to the edges. Garnish with toasted, fresh coconut. Best to refrigerate several hours or overnight before serving.
Originally Submitted
3/29/2012
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You can add this Hawaiian carrot cake with Coconut icing recipe to your own private DesktopCookbook.
