Pineapple Macadamia Nut Carrot Cake with Pineapple Butter Cream Frosting

This is far and away my favorite cake EVER.  If you know me, you know I'm not a fan of any cake, so this is saying a lot.  My great grandma used to make this cake and I always looked forward to it at holidays.  I found a FANTASTIC gluten free flour blend and was able to take parts from the GF cake mix and the original recipe and turn it into something delicious.  I hope you enjoy it too!

Prep
Heat oven to 350* F.  Lightly spray or grease pans (or paper liners for cupcakes)

Cake
Namaste Foods Gluten Free Spice Cake Mix
3 eggs
2/3 cup oil
3 cups shredded carrot 
1 14oz can of crushed pineapple (reserve 1/3 cup for frosting)
3/4 cup coconut
1 cup Macadamia Nuts (coarsely chopped)
splash of Vanilla extract

Combine 3 eggs and 2/3 cup oil.  Add cake mix and blend well.  Mix in carrots, pineapple, coconut, and nuts. Bake for approximately 30-35 minutes in two 9" round pans; 35-40 minutes in a 9"x13" pan, or about 20-25 minutes for cupcakes.  Cake is done when toothpick inserted in center comes out clean.  Cool before frosting.  Sprinkle frosted cake with toasted coconut (as seen in pic) or finely ground macadamia nuts.

Frosting
8oz cream cheese room temp (1pkg)
1 stick butter room temp (1/4 lb)
1 lb. powdered sugar (I only use about a half cup, 1 lb. seems like A LOT)
1/3 cup reserved pineapple
1/2 cup Macadamia Nuts (finely chopped)
a sprinkle of coconut if desired

Blend cream cheese, butter, and powdered sugar until smooth.  Add pineapple, nuts, and coconut and mix well.

Garnishes (optional)
Finely ground macadamia nuts
hint:  place nuts in a zip lock bag and hit them with a meat mallet or rolling pin
or
Toasted coconut

1. Preheat the oven to 325 degrees Fahrenheit.
2. Lay coconut flakes out flat in a baking tray.
3. Stir in a small amount of cinnamon and/or sugar for flavor if desired.
4. Heat the flakes for about 5 minutes, until they turn a rich brown color.
5. Use as desired (make extra for later)