My husband in rather particular about cake. There are only certain flavors that he likes and even then it needs to be really, really good cake before he’ll even consider it. This makes his birthday rather challenging each year. He’s a hard man to please!
- 2 1/3 cups sifted all purpose flour
- 1 cup sweetened flaked coconut
- 1 teaspoon ground ginger
- 3 1/2 teaspoons ground cinnamon
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated peeled carrots
- 2 8-ounce cans crushed pineapple in its own juice, well drained
Preheat oven to 350°F. Line 2 12-cup muffin tins with paper cupcake liners. In a large bowl combine flour and next 6 ingredients in a large bowl and whisk gently until blended.
Using electric mixer, beat sugar and oil in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture, then gently stir in carrots and crushed pineapple just until well combined.
Fill each muffin cup about 2/3rds full. Bake until tester inserted into center of cakes comes out clean, about 20 minutes. Cool in pans on racks for about 1 hour. Turn cupcakes out onto racks to finish cooling completely. Frost with coconut cream cheese frosting.