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In a mixing bowl, whisk together the eggs, yolk and sugar.
Add this mixture slowly into the boiling juice. Whisk continuously until thickened, 2-3
minutes.
Remove from heat, stir in butter and salt.
Pour into a bowl, cover and refrigerate
until ready to use.
CAKE:
Grease two 9 inch cake pans and dust with flour.
In a medium mixing bowl, whisk the flour, all spice, ginger and salt together, set aside.
In
a food processor, process the carrots and then remove to a small bowl.
Next process the coconut with granulated sugar until the coconut is finely chopped.
Add brown sugar, eggs and blend until the mixture is smooth.
With the processor running, slowly pour in the oil and process until combined.
Pour mixture
in with flour and add the shredded carrots and 1/2 the pineapple curd. Mix until combined.
Pour this batter into the prepared cake pans.
Bake for 30-35 minutes or until a tootpick inserted into the center of the cake comes out
clean.
Remove from oven and allow them to cool in the pans for 10 minutes, then turn out onto wire
racks to completely cool.
CREAM CHEESE FROSTING:
Meanwhile, beat butter and sugar together in a mixing bowl until fluffy.
Add cream cheese,
one cube at a time, until all are incorporated.
Beat in the remaining pineapple curd.
Refrigerate until ready to use.
When the cakes
are cooled, spread 1 cup of frosting onto one cake.
Place the second cake on top and spread the rest of the frosting on top and sides of the
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