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Tropical Carrot Cake


For the Carrot Cake:
1/2 cup (65 grams) all-purpose flour
1/2 cup (65 grams) whole wheat pastry flour
1/2 teaspoon baking soda
3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoons ground cinnamon
2 large eggs
3/4 cup (150 grams) granulated white sugar
1/3 cup (80 ml) vegetable oil
1 teaspoon pure vanilla extract
1 1/4 cups (170 grams) finely grated raw carrots
1/4 cup (55 grams) crushed pineapple (juices drained)
For the Coconut Cream Cheese Swiss Meringue Buttercream:
3 large (85 grams) egg whites
3 ounces (85 grams) granulated sugar
pinch of salt
12 tablespoons (170 grams) unsalted butter, at room temperature and cut into chunks
6 ounces (170 grams) cream cheese, at room temperature
1/3 cup (80 ml) full fat coconut milk (the canned kind)
Roasted coconut chips or coconut flakes for topping.



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