Carrot Cake with Coconut, Ginger and Macadamia Nuts

Ingredients (23)

• FOR THE CAKE:
• 2½ cups all-purpose flour
• 1 cup sweetened flake coconut
• 1 cup dry-roasted macadamia nuts
• ¾ cup chopped crystallized ginger
• 3½ tsp ground cinnamon
• 2½ tsp baking powder
• 1 tsp salt
• ½ tsp baking soda
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 2 cups carrots
• 2 8 oz. cans crushed pineapple
• FOR THE FROSTING:
• 3 8 oz. packages of cream cheese - room temp
• ¾ cup unsalted butter, room temp
• 2½ cups powdered sugar
• ½ cup sweetened cream of coconut
• 1 tsp vanilla extract
• ½ tsp coconut extract
• 1 cup sweetened coconut flakes