A delightful tropical twist on the classic carrot cake, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
Mixing dry ingredients thoroughly prevents clumps.
Add the eggs and carrot puree to the dry ingredients and mix until combined.
Mix gently to avoid overworking the batter.
Fold in the crushed pineapple, chopped walnuts, and flaked coconut.
Folding ensures the ingredients are evenly distributed without deflating the batter.
Divide the batter evenly between two greased and floured 9-inch cake pans.
Greasing and flouring the pans prevents sticking.
Bake in the preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean.
Check the cakes a few minutes before the timer to avoid overbaking.
Let the cakes cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely.
Cooling completely prevents the frosting from melting.
For the frosting, beat the cream cheese and butter together until smooth.
Room temperature ingredients blend more easily.
Add the vanilla and confectioners' sugar to the cream cheese mixture and beat until fluffy.
Add the sugar gradually to avoid a mess.
Frost the cooled cakes and sprinkle with additional coconut and walnuts if desired.
Decorate creatively for a stunning presentation.
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