Banana Carrot Cake with Cream of Coconut Cream Cheese Frosting

INGREDIENTS

2 1/3 cups

sifted all purpose flour (sifted, then measured)

1 cup

sweetened flaked coconut

1 cup

dry-roasted macadamia nuts, toasted

1/2 cup

chopped crystallized ginger * (optional)

1 tbsp

ground cinnamon*

1/2 tsp

fresh, grated or ground nutmeg

2 1/2 tsp

baking powder

1 tsp

salt

1/2 tsp

baking soda

2 cups

sugar

1 cup

melted coconut oil or vegetable oil

large eggs

2 tsp

vanilla extract

2 cups

finely grated peeled carrots

very ripe bananas, mashed

4 1/2 8 ounce packages

(36 ounce total) cream cheese, room temperature

1 cup

(2 sticks), plus 2 tablespoons unsalted butter, room temperature

3 cups

powdered sugar

1 cup

plus 2 tablespoons canned sweetened cream of coconut (such as Coco López or Goya)

1 1/2 tsp

vanilla extract

3/4 tsp

(scant) pure coconut extract

Toasted coconut shreds of flakes

Macadamia marzipan carrots or frosting (tinted orange and green) piped carrots