Ingredients Jump to Instructions ↓

  1. 2 1/3 cups all-purpose flour

  2. 1 tablespoon baking powder

  3. 1 teaspoon baking soda

  4. 3/4 teaspoon salt

  5. 2 teaspoons cinnamon

  6. 1/2 teaspoon ground nutmeg (or preferably freshly grated)

  7. 1 cup pineapple juice

  8. 1/2 cup canola oil

  9. 3/4 cup sugar

  10. 1/2 cup pure maple syrup

  11. 2 teaspoons vanilla

  12. 1 cup macadamia nuts, roughly chopped

  13. 1/4 cup crystallized ginger , chopped (even better if you can find small pieces specifically for baking)

  14. 1 cup unsweetened shredded coconut

  15. 2 cups carrots , grated

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Have ready two 8-inch springform cake pans, lightly greased. Alternately, these could be made into squares in a 9- by 13-inch baking pan and cut in half lengthwise to create two layers or just iced as one layer. In a large mixing bowl sift together flour, baking powder, baking soda, salt and ground spices. In a separate large mixing bowl, mix together pineapple, canola oil, sugar, syrup and vanilla. Add the flour mixture to the wet ingredients in batches, and combine well with a hand mixer or strong fork. Fold in macadamias, ginger, coconut and carrots. Divide the batter evenly between the two cake pans and bake for 40-45 minutes. Let cool and put a layer of coconut icing between the layers, and a layer on top, I like to leave the sides free of frosting because it looks pretty.


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