Carrot Coconut Cake

Preheat your oven to 350°F. Butter and line two 9-inch cake pans with waxed or parchment paper.

Mix flour, baking powder, cinnamon and nutmeg until well blended; set aside.

Add the fresh pineapple to a mini food processor with any juices and puree until it measures 1 cup, adding more if needed. Pineapple should be slightly chunky and resemble “canned” crushed pineapple. Set aside.

Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, and pineapple, then mix well. Pour evenly into the greased 9-inch round cake pans.

Bake for 35-40 minutes or until a toothpick inserted in the centers comes out clean. Cool in the pans 10 to 15 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on a serving plate upside down; remove waxed paper and spread with Cream Cheese Frosting (see my recipe box). Cover with remaining cake layer (upside down), remove waxed paper again and spread the top and side of the cake with the remaining frosting. Cut a huge piece for yourself and enjoy!

Like any cream cheese frosted goodie, make sure you store this cake in refrigerator.