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Preheat oven to 350. Spray two 9-inch round cake pans.
Finely chop drained pineapple. Place in a sieve and press
with a spoon to remove as much juice as possible. Grate
carrots and set aside.
Place flour in a large bowl. Sprinkle with baking powder,
baking soda, salt, cinnamon, and nutmeg. Stir until blended.
Place butter in a large mixing bowl and beat with an electric
mixer until creamy. Gradually beat in sugar for 3 mins. Beat
in eggs, then vanilla. Beating on low speed, add in about 1/3
of the flour mixture and beat just until mixed, followed by half
the milk. Repeat additions ending with flour. Batter will be
very thick. Gradually mixed in pineapple and carrots.
Divide between pans. Spread to pan sides. To remove air
pockets, bang pans on counter 5-6 times. Bake until centers
seem set when lightly tapped, about 25 minutes. Placed on a
baking rack to cool and turn cake out of pans after 15 mins.
Cool completely.
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Beat butter until cream. Mix in sour cream and vanilla.
Reduce speed to low and beat in cream cheese piece by
piece. Beating too much will cause thinning. Gradually add in
powdered sugar. Stir coconut into icing.
Slice cakes horizontally in half. Place top of 1 cake, dome
side down, on a platter and spread with about 1 c of the icing.
Continue with next layers ending with icing on the top of the
last layer.
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