Mix flour, baking powder and cinnamon until blended.
Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add flour mixture alternately with milk, beating well after each addition. Add carrots, coconut, nuts and pineapple; mix well. Pour into 2 (9-inch) round pans sprayed with cooking spray.
Bake 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Fill and frost cake layers with PHILADELPHIA Cream Cheese Frosting.
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.
How to Store
Keep frosted cake refrigerated.
For more coconut flavor, toast 1/2 cup additional coconut. Spread coconut onto bottom of shallow pan. Bake in 350°F oven 7 to 10 min. or until lightly browned, stirring frequently. Or, spread coconut onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring after each minute. Watch carefully as coconut can easily burn! Sprinkle over frosted cake just before serving.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 13g
Trans Fat 0.5g
Total Carbohydrates 67g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.