Carrot cake

Grate the carrots using the large grater and set them aside in a bowl. Chop the walnuts finely to integrate them more evenly into the batter and set them aside. Cut the pineapple slices into small pieces, approximately 1cm in size, and let them drain in a sieve. In a large bowl, place the eggs, sugar, oil, and mix with a whisk until homogeneous. Add the flour, baking powder, baking soda, salt, cinnamon, and mix until combined. Add the grated carrot, pineapple pieces, walnuts, grated coconut, and mix until all ingredients are incorporated. Preheat the oven to 180°C. Divide the batter into 3 equal parts (500g each), placing each part separately in a bowl. In the end, you should have 3 cake layers. Line a round cake pan with removable sides with parchment paper. Pour one of the 3 batters into the pan and bake for 25 minutes or until a toothpick inserted into the center comes out clean (the procedure involves inserting a toothpick into the center of the cake; if the toothpick comes out clean without any traces of raw batter, it means the cake is ready and baked inside; if there are traces of raw batter on the toothpick, you need to bake the cake for additional time). Proceed in the same way with the other two batters. After baking the 3 cake layers, let them cool, preferably on a wire rack, and start preparing the cream.

Melt the white chocolate together with the butter in a bain-marie. In another, larger bowl, add the cream cheese, powdered sugar, melted chocolate, orange juice, and mix until smooth. Divide the resulting mixture into 3 equal parts.