Tropical Carrot Cake

Ingredients

For the Carrot Cake:
• 1/2 cup (65 grams) all-purpose flour
• 1/2 cup (65 grams) whole wheat pastry flour
• 1/2 teaspoon baking soda
• 3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 teaspoons ground cinnamon
• 2 large eggs
• 3/4 cup (150 grams) granulated white sugar
• 1/3 cup (80 ml) vegetable oil
• 1 teaspoon pure vanilla extract
• 1 1/4 cups (170 grams) finely grated raw carrots
• 1/4 cup (55 grams) crushed pineapple (juices drained)
For the Coconut Cream Cheese Swiss Meringue Buttercream:
• 3 large (85 grams) egg whites
• 3 ounces (85 grams) granulated sugar
• pinch of salt
• 12 tablespoons (170 grams) unsalted butter, at room temperature and cut into chunks
• 6 ounces (170 grams) cream cheese, at room temperature
• 1/3 cup (80 ml) full fat coconut milk (the canned kind)
• Roasted coconut chips or coconut flakes for topping.

Instructions

For the Carrot Cake:
1. Preheat the oven to 350 degrees fahrenheit.
2. Grease two 6-inch round cake pans and line them with parchment paper.
3. In a medium bowl, whisk together both flours, baking soda, baking powder, salt, and cinnamon.
4. With an electric mixer, beat the eggs for about 1 minute until they get frothy.
5. Add the sugar and continue beating until the mixture becomes thickened and pale (about 3-4 minutes).
6. With the mixer on low, add the oil in a steady stream and beat until combined.
7. Beat in the vanilla extract.
8. Add the flour mixture and beat on low until just combined.
9. Fold in the grated carrots and pineapple.
10. Divide the batter evenly between the two baking pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool the pans on wire racks for about 15 minutes.
12. Run a knife around the edge of the pans and turn the cakes out onto the wire racks.
13. Cool completely before frosting.
For the Coconut Swiss Meringue Buttercream:
14. In a heatproof bowl (I used the bowl of my stand mixer), combine the egg whites, sugar, and salt.
15. Place the bowl over a pot of simmering water and whisk often. The water should not touch the bowl, since it's the steam that will be heating the egg whites. If they heat up too fast, you'll end up with scrambled eggs.
16. Using a candy thermometer, heat the mixture to 160 degrees fahrenheit while continuing to whisk the mixture. 160 degrees is for food safety issues. If I use pasteurized egg whites (which I do often), i generally stop heating around 145-150 degrees until the sugar has dissolved.
17. Remove the egg white from the heat and use a whisk attachment to beat the egg whites on medium high until stiff peaks form and the meringue has doubled in volume (about 8-10 minutes). At this point, the meringue should look stiff and glossy, and the bowl should be neutral (not warm) to the touch.
18. Turn the mixer down to low and mix in the cubes of softened butter one at a time until they become incorporated into the mixture.
19. It may look curdled at first, but continue mixing until the frosting has become smooth.
20. Add the softened cream cheese, one spoonful at a time, until it has become thoroughly incorporated
21. Add the vanilla extract and beat to combine.
22. With the mixer on low, and the coconut milk in a few tablespoons at a time until it is thoroughly combined.
To Assemble the Cake:
23. Place one layer of the cake on a 6-inch cake board (or directly on a plate/stand).
24. Spread half of the frosting on top. I used a round piping to evenly apply the frosting.
25. Place the second layer on top and spread the remaining frosting on top of the cake.
26. Top with coconut chips or flakes.