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1
To make the cake: Preheat the oven to 350F and then toast the nuts on a baking sheet until they are golden brown and fragrant - about 10-12 minutes. Set aside to cool.
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2
Leave oven at 350F. Prepare three 9-inch round cake pans with butter and flour, or spray the pan with nonstick spray and cut out parchment to put on the bottom of the pan on top of the spray.
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3
In a large bowl stir together the flour, sugar, baking soda, salt, cinnamon, nutmeg, coconut, and the toasted nuts. Set aside.
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4
In a second bowl, mix together the eggs, vanilla, oil, carrots, pineapple, and cream of coconut until thoroughly combined. Pour the wet mixture over the flour mixture and stir, just until completely combined.
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5
Pour the batter into the prepared pans and bake at least 30-35 minutes. The cakes are done when the tops are a deep golden brown and toothpick inserted in the middle comes out clean. You can also check by lightly touching the center of the cake. It should be firm.
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6
Cool cakes in the pans for 5-10 minutes and then remove cakes from the pans and cool on a rack until completely cool.
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7
To make the frosting, combine the cream cheese and powdered sugar and beat with a paddle attachment until combined and smooth, about 2 minutes. Add the whipping cream, cream of coconut, and salt and beat until completely combined.
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8
To frost, layer one cake layer on your serving platter, top with 1/3 of the frosting and repeat this process until done. Add additional shredded coconut on top if desired.
