Low FODMAP Tropical Carrot Cake - FODMAP Everyday

Ingredients

• 2 1/4 cups (326 g) low FODMAP, gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, divided)
• 1 cup (75 g) sweetened flaked coconut, (such as Angel Flake)
• 1 cup (132 g) dry-roasted, unsalted macadamia nuts
• 3/4 cup (144 g) crystallized ginger pieces
• 1 tablespoon ground cinnamon
• 2 1/2 teaspoons baking powder; (use gluten-free if following a gluten-free diet)
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups (396 g) sugar
• 1 cup (240 ml) neutral flavored oil, (such as vegetable oil, canola, safflower or rice bran)
• 4 large eggs, (at room temperature)
• 2 teaspoons vanilla extract
• 2 cups (85 g) finely grated peeled carrot
• 1, 20-ounce (567 g) can crushed pineapple in its own juice, (well drained)
• 16- ounces (455 g) full-fat cream cheese, (preferably Philadelphia brand, at room temperature)
• 6 tablespoons (85 g; 3/4 stick) unsalted butter, (at room temperature)
• 1 1/2 cups (135 g) sifted confectioners’ sugar, (plus more as needed)
• 1/2 cup (120 ml) canned sweetened cream of coconut, (such as Coco Real Cream Of Coconut)
• 1 teaspoon vanilla extract
• Toasted sweetened flaked coconut, (optional)
• Toasted chopped dry-roasted, (unsalted macadamia nuts, optional)