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Heat oven to 350°F. Grease three 8-inch round cake pans; line bottoms with parchment. Grease and sprinkle with granulated sugar; tap out excess. Stir together flour, cinnamon, baking powder, baking soda and salt; set aside.
Beat eggs and granulated sugar until light. Add ginger and oil. Stir in flour mixture. Fold in carrots, pecans and coconut.
Divide batter among the prepared pans and bake for 25 to 30 minutes or until the cakes spring back when touched in the center. Cool for 15 minutes. Turn cakes out of pans and cool completely, top-sides up.
Beat cream cheese and butter until smooth. Add confectioners’ sugar and vanilla and beat just until combined and smooth.
Assemble the cake, spreading the center of each layer with a generous layer of frosting. Garnish with coconut chips.