Coconut Pecan Carrot Cake

​I borrowed and adapted this recipe from Sally's Baking Addiction — most of the recipe is exactly the same with the exception of adding toasted coconut strips both within the cake and as a topping.   I first made this cake on Easter, but for my brother's special 40th birthday — I had to try it again given it's his favorite dessert. I love the use of spices such as ginger and fresh ground clove along with brown sugar, toasted pecans and coconut for deeper flavor.  I hope you try it — and love it! Pro Tip:  Make this cake the day before you intend on eating it and keep it safe in the fridge so it sets and gets nice and firm.  Take the cake out of the fridge about 30 minutes prior to enjoying. 

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