Summer Layer Cake

Ingredients
2 1/3 cups flour, sifted
1 cup sweetened flaked coconut
1 cup macadamia nuts, dry-roasted
3/4 cup crystallized ginger, chopped
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil (sunflower oil)
4 eggs
2 teaspoons vanilla extract
2 cups carrot, finely grated
16 ounces of can crushed pineapple in juice, well drained
Frosting
3 8-ounce packages cream cheese, room temperature
1 1/2 sticks butter, room temperature
2 cups powdered sugar, sifted
1/2 cup coconut milk
1 teaspoon vanilla extract
1/2 teaspoon coconut extract


To make cake...
Preheat oven to 350F. Butter and line the bottoms of three cake pans with parchment paper. In a food processor combine 1/3 cup flour, flaked coconut, macadamia nuts, and ginger. Process until nuts are finely chopped. Whisk remaining 2 cups of flour, cinnamon, baking powder, salt, and baking soda in a bowl to blend. Using an electric mixer, beat sugar and oil to blend. Add eggs 1 at a time, beating well after each addition. Beat in the vanilla, then gradually beat in the flour/spice mixture. Using a rubber spatula fold in the coconut-macadamia mixture, then the carrots and crushed pineapple. 
Divide batter evenly among pans and bake until a tester inserted into the cakes canter comes out clean, about 35 minutes. Cool cake in pans on a wire rack for about an hour. Run a knife around the edge of the pans to loosen cake, then turn out onto rack to cool completely. 


To make frosting...
Using an electric mixer beat cream cheese and butter together until smooth. Beat in powdered sugar, coconut milk, and both extracts. Chill in fridge until firm enough to spread, at least 30 minutes. 


To assemble cake...
Place 1 cake, flat side up, on a cake platter. Spread 3/4 cup frosting over top of cake. Top with second cake, flat side up. Spread top with another 3/4 cup of frosting. Top with third cake, rounded side up, press down slightly to stick. Spread a thin layer of frosting over the top and sides of cake. Chill cake and remaining frosting for 30 minutes. Spread another even layer of frosting over top and sides of cake then decorate with nuts and ginger pieces around the top and bottom edge of cake. Chill for at least 1 hour to set. Cake can be made 1 day in advance, let cake sit at room temperature 1 hour before serving.