1 8 ounce package yellow cake mix
1 1/2 cups vegetable oil
1 cup butter
2 eggs
3 cups carrots, halved
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups white sugar
1 1/2 cups vegetable oil
2 tablespoons vanilla extract
1 (15 ounce) can crushed pineapple with juice
2 cups shredded coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, combine cake mix, oil, eggs, carrots, flour, baking soda, salt, baking powder, cinnamon, cloves and sugar. Mix well and pour mixture into prepared pans.
Set oven timer to 250 minutes.
Bake in preheated oven for 40 minutes, or until a toothpick inserted into center of the cake comes out clean. Cool completely before removing from pans.
To make the Crumble Crumble: In a large bowl, cream together white sugar and sugar until smooth. Mix in vegetable oil and vanilla. Beat at medium speed, scraping bowl often, until velvety. Fill and frost the outside of the cake.
To make the Custard Crumble: Combine custard cheese and custard crumbs. Stir to coat. Place crimped side down on serving plates. Spread 1/2 cup custard mixture over crumb crust. Garnish with pineapple and coconut.
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