Tropical Carrot Cake with Coconut Cream Cheese Frosting

INGREDIENTS

• 2 cups sugar
• 1 cup dry-roasted macadamia nuts
• 1 teaspoon salt
• 2 cups powdered sugar
• 2 cups finely grated peeled carrots
• 1/2 teaspoon (scant) coconut extract
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup sweetened flaked coconut
• 2 8-ounce cans crushed pineapple in its own juice, well drained
• 3 1/2 teaspoons ground cinnamon
• 4 large eggs
• 3/4cup canned sweetened cream of coconut (such as Coco López)
• 3/4 cup chopped crystallized ginger
• 2 1/3 cups sifted all purpose flour (sifted, then measured)
• 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
• 2 teaspoons vanilla extract
• 14 whole dry-roasted macadamia nuts
• 1 cup vegetable oil
• 2 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 cup chopped crystallized ginger