 | | Directions | CURD:
- Bring pineapple juice to a boil in a small sauce pan.
- In a mixing bowl, whisk together the eggs, yolk and sugar.
- Add this mixture slowly into the boiling juice. Whisk continuously until thickened, 2-3 minutes.
- Remove from heat, stir in butter and salt.
- Pour into a bowl, cover and refrigerate until ready to use.
CAKE:
- Heat oven to 350°.
- Grease two 9 inch cake pans and dust with flour.
- In a medium mixing bowl, whisk the flour, all spice, ginger and salt together, set aside.
- In a food processor, process the carrots and then remove to a small bowl.
- Next process the coconut with granulated sugar until the coconut is finely chopped.
- Add brown sugar, eggs and blend until the mixture is smooth.
- With the processor running, slowly pour in the oil and process until combined.
- Pour mixture in with flour and add the shredded carrots and 1/2 the pineapple curd. Mix until combined.
- Pour this batter into the prepared cake pans.
- Bake for 30-35 minutes or until a tootpick inserted into the center of the cake comes out clean.
- Remove from oven and allow them to cool in the pans for 10 minutes, then turn out onto wire racks to completely cool.
CREAM CHEESE FROSTING:
- Meanwhile, beat butter and sugar together in a mixing bowl until fluffy.
- Add cream cheese, one cube at a time, until all are incorporated.
- Beat in the remaining pineapple curd.
- Refrigerate until ready to use.
- When the cakes are cooled, spread 1 cup of frosting onto one cake.
- Place the second cake on top and spread the rest of the frosting on top and sides of the cakes.
- Sprinkle the entire cake with toasted coconut and press it in gently.
- May garnish the top with pineapple tidbits if desired.
- Cover with plastic wrap and refrigerate until ready to serve.
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Prep Time: 30 minutes
Cook Time: 35 minutes
Container: two 9-inch round cake pans, food processor, medium mixing bowl, sauce pan
Servings: 12
|  | | Ingredients | | - | | PINEAPPLE CURD: |
| - | | 1/4 cup pineapple juice |
| - | | 2 eggs |
| - | | 1 egg yolk |
| - | | 1/2 cup sugar |
| - | | 2 tablespoons unsalted butter |
| - | | 1 pinch salt |
| - | | CAKE: |
| - | | 2 1/2 cups flour |
| - | | 1 tablespoon baking powder |
| - | | 1 tablespoon allspice |
| - | | 1 teaspoon ground ginger |
| - | | 1/2 teaspoon salt |
| - | | 3/4 pound carrots, about 2 1/2 cups of baby carrots or 6 medium regular carrots |
| - | | 1 cup sweetened shredded coconut |
| - | | 1 1/4 cups granulated sugar |
| - | | 1/2 cup brown sugar |
| - | | 4 large eggs |
| - | | 1 1/2 cups vegetable oil |
| - | | CREAM CHEESE FROSTING: |
| - | | 12 tablespoons unsalted butter, softened (1 1/2 sticks) |
| - | | 3 cups confectioners sugar |
| - | | 16 ounces cream cheese, softened and cubed (2 pkgs) |
| - | | 3 cups sweetened shredded coconut - toasted |
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