Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. If using dried dates, you can soak them in hot water for 30 minutes before adding them to the food processor. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes, if it is too sticky to form, it depends on how sticky the dates are. Then form 15 – 20 small round truffles with your hands. Roll half of the truffles in shredded coconut and the other half in shredded coconut mixed with beetroot powder for a red colour. If the coconut doesn’t stick, you can dip the truffles in cold water before rolling them in the coconut. Serve or store in the fridge.
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Preheat oven to 350°F for5 Minutes. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time for 15 Minutes, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about30 Minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.
Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about10 Minutes
Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill40 Minutes. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)