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1
Preheat the oven to 350 degrees F. Line a half sheet pan with parchment paper and grease with 2 teaspoons of the butter.
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2
In the bowl of an electric mixer, fitted with a paddle, combine the 1/2 cup butter, oil and sugar.
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3
Cream the mixture until smooth.
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4
Sift the flour, baking powder, baking soda, cinnamon, and salt into a small mixing bowl.
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5
Add the egg to the butter/sugar mixture, one at a time.
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6
Add the flour mixture to the butter/sugar mixture, 1/2 cup at a time.
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7
Add the carrots and pineapple.
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8
Mix well.
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9
Pour the batter into the prepared pan and spread evenly.
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10
Place in the oven and bake for about 25 to 30 minutes or until the center sprigs back when touched.
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11
Remove from the oven and cool.
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12
Using a 2 1/2-inch round cookie cutter, cut the cake into 24 rounds.
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13
In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
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14
Mix well.
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15
Add the coconut.
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16
Mix well.
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17
Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
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18
Spread 2 tablespoons of the frosting in the center of half of the cake rounds.
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19
Place the remaining cake rounds on top of the frosting.
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20
Frost each round with the remaining frosting.
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21
Garnish the top of each cake with a sprinkle of the chopped macadamia nuts.
