White Chocolate Coconut Carrot Cake

One Year: Strawberry Chocolate Chip Cookies
Two Years: Cadbury Egg Chocolate Chip Cookies
Three Years: Clementine Snack Cake with Chocolate Glaze
Four Years: Toasted Coconut Blondies
Five Years: Malted Milk Chocolate Chip Cookies
Six Years: Thai Curry with Coconut Rice
Seven Years: Goat Cheese Toasts with Prosciutto, Arugula, and Truffle Honey

White Chocolate Coconut Carrot Cake
Makes one 9-inch cake

1 cup all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
pinch of cloves
1 cup brown sugar
3/4 canola oil
2 eggs
1 tsp pure vanilla extract
1 1/2 cups grated carrots
3/4 cup shredded coconut
1/2 cup chopped pecans

1/2 stick unsalted butter, softened
4 oz cream cheese, softened
1/2 cup white chocolate chips, melted and cooled
1 tsp pure vanilla extract
3 cups confectioner’s sugar, sifted
shredded coconut, for serving

Preheat oven to 300 degrees Fahrenheit. Grease a 9-inch cake pan and set aside. In a small bowl, whisk together flour, baking soda, and salt. Whisk in spices, and set aside. In a large bowl, beat together brown sugar and canola oil. Beat in eggs and vanilla. Beat in dry ingredients in halves. Stir in carrots, then coconut and pecans, until just combined. Pour into prepared cake pan and bake 55-60 minutes, until a tester comes out clean, with moist crumbs attached. Let cool completely in a pan before inverting on desired surface, keeping pan on top until ready to serve. Store this way overnight (to ensure cake moistens)–cake must sit overnight before frosting, for best results.

In a medium bowl, beat together cream cheese and butter until no lumps remain. Beat in white chocolate, then vanilla extract. Beat in confectioner’s sugar by the 1/2 cupful, until frosting is smooth and rich. Spread evenly on top of cake layer, then sprinkle with coconut. Serve.

Yum. Oh my god.

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