Tropical Carrot Cake with Coconut Cream Cheese Frosting

21/3 cups sifted all purpose flour (sifted, then measured)

1 cup sweetened flaked coconut

1 cup dry-roasted macadamia nuts

3/4 cup chopped crystallized ginger

3 1/2 teaspoons ground cinnamon

2 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 cups sugar

1 cup vegetable oil

4 large egg s

2 teaspoons vanilla extract

2 cups finely grated peeled carrot s

2 8-ounce cans crushed pineapple in its own juice, well drained Frosting

3 8-ounce packages Philadelphia-brand cream cheese, room temperature

3/4 cup (1 1/2 sticks) unsalted butter , room temperature

2 cups powdered sugar

3/4cup canned sweetened cream of coconut (such as Coco López)

1 teaspoon vanilla extract

1/2 teaspoon (scant) coconut extract

14 whole dry-roasted macadamia nuts

1/4 cup chopped crystallized ginger