1/2 cup light brown sugar, lightly packed
2 cups all-purpose flour (I used unbleached.)
1/4 white whole wheat flour (Brown suggests regular whole wheat flour, but white whole wheat is lighter and has the same nutritional value.)
1 Tbsp. baking powder
1 tsp. salt (I used 1 generous tsp. of kosher salt.)
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1 scant pinch allspice
1 cup coconut, dried, unsweetened, and finely shredded (This “dessicated” coconut can be found in health food stores; look there if you can’t find it in the grocery store. If you can’t find this, you can still use sweetened coconut, but chop it finely before adding it to the batter.)
3/4 cup walnuts or pecans, chopped small
1 cup raisins (Use moist raisins to start with, or soak your raisins in warm water for about 15 minutes then drain them thoroughly before adding to the batter.)
For the cream cheese frosting:
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