Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Grease three 8-inch cake pans or two 9-inch cake pans and set aside.
Step 3
Put
Carrots (450 g)
and
Pineapples (170 g)
in a food processor and pulse on low until carrots are rice-sized.
Step 4
Using a standing mixer with a paddle attachment, mixed processed carrots, pineapple,
Eggs (5)
,
Granulated Sugar (200 g)
,
Brown Sugar (220 g)
,
Vegetable Oil (320 mL)
,
Vanilla Extract (5 mL)
, and
Coconut Extract (10 mL)
until combined.
Step 5
Mix the
All-Purpose Flour (375 g)
,
Salt (6 g)
,
Baking Soda (15 g)
, and
Ground Cinnamon (5 g)
together and add to the wet mixture.
Step 6
Mix together for one minute and pour the batter evenly into the prepared cake pans.
Step 7
Bake on the middle rack of the preheated oven for 40-45 minutes (for three 8-inch pans) or until a toothpick comes out clean from the center. Or, for 50-55 minutes for two 9-inch cake pans.
Step 8
Let the cake cool in the pans for at least 10-15 minutes before removing and cooling on a rack. Be careful when removing, as it's a delicate cake.
Step 9
Make the frosting. In a standing mixer with the whisk attachment on high speed, whip
Unsalted Butter (450 g)
,
Coconut Extract (10 mL)
and another pinch of salt together until the color becomes pale, about 5 minutes.
Step 10
Scrape down the sides of the bowl. Reduce mixer speed to medium, and slowly drizzle the
Sweetened Condensed Milk (1 can)
into the butter. Whip for another minute.
Step 11
Add the
Powdered Confectioners Sugar (165 g)
. Whip mixture again until smooth and combined.
Step 12
Layer the frosting with the cooled cakes and sprinkle the top with
Unsweetened Coconut Flakes (50 g)
.
