Carrot cake with cream cheese icing, topped with fresh toasted Tongan coconut

This carrot cake has the most beautiful toasted 100% fresh Tongan coconut topping on cream cheese icing, decorated with fresh hand picked flowers from my garden.

Ingredients

4 cups	Grated carrot (Main)
2 cups	Brown sugar
1 cup	Olive oil
2 tsp	Vanilla essence/extract
3 cups	Wholemeal flour
1 handful	Toasted coconut
1 medium	Lime zest
1 medium	Lime juice
1 cup	Canned crushed pineapple
1 large	Banana, mashed
1 tsp	Sea salt
3 tsp	Baking soda
1 tsp	Baking powder
3 tsp	Cinnamon
1 tsp	Nutmeg
1 tsp	Allspice
1 cup	Chopped nuts
¼ tsp	Ground cloves
1 small handful	Dried mango, Chopped

Directions

1. Preheat oven to 180 degrees. Lightly grease the pan.
2. Mix together carrot, brown sugar, oil, eggs & vanilla.
3. Add all dry ingredients and mix till blended. Stir in nuts.
4. Frost with cream cheese. Top with fresh Tongan toasted coconut, chopped almonds & dry mango.