Hawaiian Carrot Cake with Coconut Icing

Preheat oven to 350°F (180°C). Spray or oil two 9-inch round cake pans.

Finely chop drained pineapple, place in a sieve and press with a spoon to remove as much juice as possible. Grate carrots using a food processor. Measure out 4 cups and set aside.

Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon and nutmeg. Stir until blended.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Gradually beat in sugar, then beat on medium for about 5 minutes. Beat in eggs, then vanilla….

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Hawaiian Carrot Cake with Coconut Icing