Recipe: GINGER COCONUT CARROT CAKE

This cake has 3 layers, no frosting on the sides of cake, just frosting between each layer on the top of each layer, kind of different looking but yummy.

1 3/4 cup sugar, plus more for pans
2 1/2 cups flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
4 eggs
2 tbs grated 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
CREAM CHEESE ICING
8 oz cream cheese, softened
3/4 cup unsalted butter, softened
1 pound powdered sugar (4 cups)
1 tsp vanilla

1. Heat oven to 350 degrees. Grease three 8" round cake pans, line bottoms with parchment paper. Grease and sprinkle with sugar, tap out excess. Stir together flour, cinnamon, baking powder, baking soda and salt, set aside.
2. Beat eggs and sugar until light. Add ginger and oil. Stir in flour mixture. Fold in carrots, pecans and coconut.
3. Divide batter among pans and bake 30 min. or until cakes are done. Cool 15 min. Turn cakes out of pans and cool completely, top sides up.
4. FOR FROSTING---Beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until combined and smooth.
5. Assemble cakes on platter, spreading the center of each cake with a generous layer of frosting.

GARNISH WITH COCONUT SHAVINGS & SERVE.

Makes 12 servings.