Ginger - Macadamia - Coconut - Carrot Cake!

READY IN: 1hr 5mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • preheat oven to 350 and have ready 2 8 inch round springform cake pans lightly greased.
  • in a large bowl, sift together flour, bakinh powder, baking soda, salt, and ground spices.
  • in a separate mixing bowl, mix together pineapple juice, oil, sugar, maple syrup, and vanilla.
  • add dry ingredients to wet ones until smooth.
  • fold in the macadamias, ginger, coconut, and carrots.
  • divide the batter evenly between the 2 round cake pans and bake for 40 - 45 minutes.
  • let cool in pans.
  • frost with coconut frosting and serve!
  • for frosting:.
  • cream the margarine until light and fluffy.
  • add the coconut milk and vanilla and combine.
  • add the sifted confectioners' sugar and mix till smooth.
  • add unsweetened coconut and combine.
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