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1
Preheat the oven to 350 degrees.
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2
Line the baking sheet with parchment paper and grease with 2 tsp.
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3
of the butter.
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4
In the bowl of an electric mixer, fitted with a paddle, combine the 1/2 c. butter, oil and sugar.
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5
Cream the mix till smooth.
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6
Sift the flour, baking pwdr, baking soda, cinnamon, and salt into a small mixing bowl.
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7
Add in the egg to the butter/sugar mix, one at a time.
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8
Add in the flour mix to the butter/sugar mix, 1/2 c. at a time.
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9
Add in the carrots and pineapple.
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10
Mix well.
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11
Pour the batter into the prepared pan and spread proportionately.
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12
Place in the oven and bake for about 25 to 30 min or possibly till the center springs back when touched.
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13
Remove from the oven and cold.
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14
Using a 2 1/2-inch round cookie cutter, cut the cake into 24 rounds.
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15
In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 c. butter.
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16
Mix well.
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17
Add in the coconut.
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18
Mix well.
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19
Add in the powdered sugar, 1 c. at a time and mix till the frosting is spreadable.
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20
Spread 2 Tbsp.
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21
of the frosting in the center of half of the cake rounds.
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22
Place the remaining cake rounds on top of the frosting.
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23
Frost each round with the remaining frosting.
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24
Garnish the top of each cake with a sprinkle of the minced macadamia nuts.
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25
This recipe yields 12 servings.
