Ginger Macadamia Coconut Carrot Cake Recipe

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.