Tropical Coconut Carrot Cake My Cream Cheese Dream

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment paper).
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and shredded coconut.
3. In a large bowl, beat eggs, granulated sugar, and brown sugar until light and fluffy.
4. Add oil, vanilla extract, and pineapple (if using). Mix until combined.
5. Gradually add dry ingredients to the wet, stirring just until combined. Be careful not to overmix.
6. Fold in grated carrots and nuts (if using).
7. Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cake cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
10. Once the cake is completely cool, spread frosting evenly on top and sides.
11. Sprinkle with extra shredded coconut.