Carrot-Coconut & Pineapple Spice Cake with Cream Cheese Icing

This is BIG! Real big. Imagine the perfect carrot cake...spicy, nutty, & a hint of fruit. Only now...get ready.....pineapple & coconut too! Wow. And you thought it couldn't get ANY better. Ha! I made this for Easter last year. Warning: You cannot eat just 1 piece! For reals!

Carrot cake is delicious in it of itself, but once you add the pineapple & toasted coconut, you just can't go wrong. Enjoy this variation & let me know how you LOVE it. It serves around 16 good sized portions.

 

Carrot-Coconut, Date & Pineapple Spice Cake with Cream Cheese Icing

Cake:

1 cup chopped pecans or walnuts

3/4 pound raw carrots (about 2 1/2 cups finely grated)

½ cup crushed canned pineapple tidbits

1 cup chopped Dates

1 cup toasted Coconut flakes + 1 1/2 cups for outside of cake (optional)

1 cup yellow golden raisins

2 cups (260 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

2 teaspoons ground Ginger

1 teaspoon Nutmeg

4 large eggs

1 1/2 cups (300 grams) granulated white sugar

1 cup canola oil (or corn oil)

2 teaspoons pure vanilla extract

Cream Cheese Frosting:

1/4 cup unsalted butter, room temperature

8 ounces cream cheese, room temperature

4 cups confectioners (powdered or icing) sugar, sifted

1 teaspoon clear vanilla extract

1 teaspoon finely grated lemon zest

Directions:

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray three - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. 

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots.

In a separate bowl whisk together the flour, baking soda, baking powder, salt, and nutmeg, ginger and ground cinnamon.

In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes).

Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots, dates, pineapple and chopped nuts.

Evenly divide the batter between the three prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. 

Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 

Cream Cheese Frosting:

In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract, and lemon zest.

 

To Assemble:

Place one cake layer onto your serving plate. Arange small peices of parchment paper underneath corners of your cake, so that the icing doesn't get into your cake plate. You can pull these out as soon as you are finished icing the cake. Just don't place them too far underneath your cake, or the weight will cause the cake to break when you remove them.

Spread with a few tablespoons of frosting, then add the next and subsequent layers, repeating the same step. Once all three layers are iced in the middle "dirty" ice the outside of your cake. this layer helps to secure the cake, and mould the exterior, then ice it with the remaining icing a final time. chill until ready to serve. I also used the remaining untoasted coconut to gently place of the outside of my cake. about half the frosting.

 

Carrot-Coconut-Pineapple Spice CupCakes

Carrot-Coconut-Pineapple Spice CupCakes

with Rummy Cream Cheese Icing

 

CupCake Ingredients:

1 cup chopped Dates

3/4 pound raw Carrots (about 2 1/2 cups finely grated)

½ cup crushed canned Pineapple tidbits

2 cups All-purpose Flour

1 cup shredded Coconut

1 teaspoon Baking soda

1 1/2 teaspoons Baking powder

1/2 teaspoon Salt

1 1/2 teaspoons ground Cinnamon

1 teaspoon ground Nutmeg

2 teaspoons ground Ginger

4 large eggs

1 & ¼ cup granulated white Sugar

½ cup brown Sugar

1 tablespoon Vanilla

1 cup unsalted Butter (2 sticks)

2 teaspoons Rum extract

 

Rummy-Cream Cheese Frosting:

1/2 cup unsalted Butter, room temperature (1 stick)

8 ounces  Cream cheese, room temperature

2 ½ cups confectioners (powdered or icing) sugar, sifted

3 teaspoons dark Rum, or rum extract

1 teaspoon ground Nutmeg

Heavy cream to desired thickness (1 teaspoon at a time)

 

Directions:

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. 

 

Peel and finely grate the carrots. Chop dates in food processor. Drain juice from pineapple tidbits and set aside. Toast coconut until golden brown.

 

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon, nutmeg and ginger.

 

In bowl of electric mixer (or with a hand mixer), cream the sugar and butter until light and fluffy. Beat in the rum and vanilla extract. Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots, pineapple, coconut and dates.  

 

Evenly divide the batter into 2 cupcakes pans, totaling 24 cupcakes, each lined with a cupcake liner. Bake approx. 16 minutes, or until a toothpick inserted in the center comes out clean. 

 

Remove from oven and let cool on a wire rack.

Rummy-Cream Cheese Frosting:

In bowl of electric mixer (or with a hand mixer), beat the cream cheese and butter, on low speed, just until blended with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.  Beat in the vanilla extract, rum, and nutmeg. Gradually add whole cream until you reach the desired consistency and thickness. Pipe into cupcakes.

 

This recipe is an oldie, but goodie. I usually make these for Easter, & since Easter is right around the corner-why not. I think the chocolate on the bottom of the macaroon is the only way to go. Without it, the coconut is a bit overpowering, but the chocolate helps balance it it.


I have also made them in a ball shape, then thumb printed them, & filled the hole with ganache, or an Easter colored chocolate M&M. These are really cute if you dress them up to correspond to the holiday you are making them for.

With Valentines Day coming up, you could also do a cute heart shape, or even fill them in the middle with a heart shaped chocolate, or color the coconut a pinkish tint. whatever you decide-just have fun!

Coconut Macaroons in Chocolate Ganache

Macaroons

1 1/3 cups of whole blanched almonds (lightly toasted)

3 1/2 cups confectioners’ sugar

3 cups toasted desiccated coconut

6 egg whites (from six large eggs)

1 tablespoon of granulated sugar

A pinch salt

Ganache Filling

1/2 cup of heavy cream

2 teaspoons whole milk

2 1/2 tablespoons of unsweetened cocoa powder

4 ounces chocolate (fine-quality bitter-sweet, not unsweetened), finely chopped

1/2 cup unsalted butter (1 stick), cut into 1/2 inch pieces

Preheat oven to 400 degrees F.

Directions:

Pulse almonds with 2 cups confectioner's sugar in a food processor until finely ground (almost to a powder) Add remaining 1 1/2 cups of confectioner's sugar and pulse until combined. Add coconut. Beat egg whites with a pinch of salt in a large bowl with an electric mixer at moderately high speed until they hold soft peaks. Fold in almond mixture in 3 batches gently, but thoroughly (batter will be very soft).

Transfer batter to pastry bag and pipe small (1 inch diameter) mounds about 2 inches apart onto parchment-lined baking sheets. Bake macaroons in batches in the middle of the oven until the top are slightly cracked and appear dry, but are still slightly soft to the touch, about 8 to 10 minutes. Transfer macaroons on parchment to a dampened kitchen towel and cool 5 minutes. Peel from paper and completely cool on racks. Move onto making the filling.

                          Finish with Ganache Filling

Bring milk and cream to a total boil in a small, heavy saucepan over moderate heat. Whisk in cocoa, then remove from heat. Add chopped chocolate and butter, stirring until smooth. Cool Chocolate Macaroons filling, then chill, covered, until firm enough to hold its shape when spread, about 30 minutes. Dip bottom of macaroon in Ganache & allow to dry on parchment paper covered cookie sheet.

Coconut Tapioca Pudding

Growing up in Asia, tapioca is a very common dessert. It can also be used as a thickening agent, and you see it commonly used in gelatin style desserts. I just love it because it reminds me of when I was a kid, and it satisfies my craving for something sweet, but isn't too heavy. It's also gluten free! An added bonus!

It's simple, sweet, & delicious...it's also pink. Although it comes in a variety of pretty shades, but is naturally white in color.

Coconut Tapioca Pudding

Ingredients:

1 12 oz. can Coconut milk

½ cup Powdered Coconut Cream

¼ cup Coconut Sugar

2 cups dry uncooked Tapioca pearls

4 cups Water (adjust as needed)

Directions:

On the stovetop in a medium sized pot, bring tapioca to a boil, along with 3 cups of water. Once the tapioca boils, you will want to watch it closely, adding water as it thickens. Reduce heat to low, & stir frequently until the white centers of the tapioca are completely gone.

You will know the tapioca is fully cooked when its consistency is thick & each pearl has increased 100% in size. At this point, you will add the coconut cream to the coconut milk & whisk together in a small bowl. Add the sugar to this mixture, and then add all three to the cooked tapioca. Mix gently, & serve.

Chocolate Mounds Pie

My hubby & I both LOVE Mounds candy. This has all the same ingredients, but isn't made with Mounds. It IS delicious! And for all you out there with Gluten allergies, it's gluten free. Yeahhhhhh!

Chocolate Mounds Pie

Ingredients for the crust:

6 tablespoons unsalted butter, softened

4 cups sweetened shredded coconut

¼ cup Coconut flour

¼ cup Almonds (raw & unsalted)

Ingredients for the filling:

2 cups heavy cream

16 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

1 teaspoon Pure Vanilla

Directions:

Preheat the oven to 350°F. In a food processor, process butter, almonds, & coconut flour untill it forms a crust-like mixture. Place into a large mixing bowl, & add in coconut. Mix until a crust forms. In a glass pie pan, use 2/3 of the mixture to press into the bottom and sides of pan as a crust. Sprinkle remaining coconut mixture around the edges forming a high crust edge. Bake for 10 minutes, or until golden brown. Remove & cool.

Bring cream to a boil in a small saucepan; pour over chocolate in a medium heat proof  bowl. Let mixture sit for 10 minutes, & then stir until chocolate is completely melted and mixture is combined. Add vanilla. Pour into coconut crust. Refrigerate until filling is set, (about 3 hours).