Ginger-Coconut Carrot Cake

Name: Ginger-Coconut Carrot Cake
Yield: 12 servings
Ingredients: 1 3/4 cups granulated sugar, plus more for pans; 2 1/2 cups all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 4 eggs; 2 tablespoons grated fresh ginger; 1 cup vegetable or canola oil; 3 cups grated carrots; 1/2 cup chopped pecans; 1 1/2 cups toasted sweetened coconut; Large coconut shavings, toasted; 8 ounces cream cheese, softened; 3/4 cup unsalted butter, softened; 1 pound confectioners' sugar (4 cups); 1 teaspoon vanilla extract

Ginger-Coconut Carrot Cake was pinched from <a href="http://www.lhj.com/recipe/layer-cakes/ginger-coconut-carrot-cake/" target="_blank">www.lhj.com.</a>

"Think you like carrot cake? After you taste this triple layer frosted dessert, made with toasted coconut, you'll absolutely love it!..."

INGREDIENTS

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1 3/4 cups granulated sugar, plus more for pans

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2 1/2 cups all-purpose flour

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2 teaspoons ground cinnamon

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2 teaspoons baking powder

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1 teaspoon baking soda

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3/4 teaspoon salt

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4 eggs

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2 tablespoons grated fresh ginger

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1 cup vegetable or canola oil

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3 cups grated carrots

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1/2 cup chopped pecans

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1 1/2 cups toasted sweetened coconut

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Large coconut shavings, toasted

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8 ounces cream cheese, softened

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3/4 cup unsalted butter, softened

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1 pound confectioners' sugar (4 cups)

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1 teaspoon vanilla extract

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