4 large carrots (500g), peeled, trimmed and cut into 2 cm pieces
440g pineapple pieces in juice, drained, very roughly cut or fresh pineapple peeled and roughly chopped
4 large eggs, at room temperature
250ml vegetable oil
250g cream cheese, softened to room temperature
250g unsalted butter, softened to room temperature
½ tsp coconut extract
3 cups (400g) pure icing sugar, sifted
1 cup (90g) moist coconut flakes or shredded coconut, toasted until golden
Preheat the oven to 180C (160C fan forced). Lightly grease the sides and line the base of 2 x 22 cm cake pans with baking paper.
In an extra large mixing bowl, combine the flour, sugar and cinnamon. Stir until well combined.
Fit the chopper blade to the chopping attachment. Select speed 5. Add the walnuts and pulse for 5 seconds to chop. Remove walnuts and add to the flour mixture.
Add half of the carrots to the chopper. Select speed 5, chop for 15 seconds or until finely chopped. Add to the dry ingredients. Repeat with the remaining carrot. Add the pineapple to the chopper, chop 8 seconds or until chopped, add to the dry mixture. Add the eggs and oil to the mixing bowl.
Fit the whisk attachment to the blending arm, place into the mixture in the bowl. Select speed 2 and combine the ingredients slowly. Increase to speed 3 and mix until well combined.
Divide the mixture between the two prepared pans. Bake 45 minutes or until firm. Stand 10 minutes before inverting and cooling completely
For the frosting
Place the butter, cream cheese and extract into a medium sized mixing bowl. Fit the whisk to the blending arm. Place the whisk into the mixture, select speed 2 and mix until creamy. Gradually add the icing sugar, mixing until well combined and light and creamy.
Using a serrated knife cut each cake into two horizontally. Place one layer of cake onto a serving plate or cake stand. Spread one layer with a quarter of the frosting and coconut.
Place second layer onto top. Repeat with the remaining cake, frosting and coconut. Chill until ready to serve.