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Coconut carrot cake

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Ingredients/Components

unsifted all-purpose flour - 2 c
baking soda
cinnamon - 2 tsp
salt - 1 tsp
oil - 1 c
sugar - 2 c
eggs - 3 item
can crushed pineapple in juice - 1 oz
grated carrots - 2 c
chopped nuts - 1/2 c
Beat oil, sugar and eggs until well blended
butter
pkg - 1 oz
butter or margarine - 1/4 c
sifted confectioners sugar - 3 c
milk - 1 Tbsp
vanilla - 1/2 tsp

How to make coconut carrot cake:

Combine flour, baking soda, cinnamon and salt. Beat oil, sugar and eggs until well blended. Add flour mixture; beat until smooth. Blend in remaining ingredients. Pour into greased 10-inch tube pan or 13 x 9-inch pan. Bake at 350° for 50 to 55 minutes or until tester inserted in center comes out clean. Cook in pan 10 minutes. Remove from pan. Cool on rack; frost.Coconut Cream Cheese Frosting:1 c. Baker's Angel Flake coconut1 1/2 Tbsp. butter1 (3 oz.) pkg. cream cheese1/4 c. butter or margarine3 c. sifted confectioners sugar1 Tbsp. milk1/2 tsp. vanilla Saut?� coconut in butter until golden brown, stirring. Spread on absorbent paper; cool. Cream the cream cheese with butter or margarine. Add confectioners sugar alternately with milk and vanilla; beat until smooth. Add half the coconut; spread on cake. Sprinkle with remaining coconut.

Recipe categories: Desserts, Cakes, Coconut.

Rating:

Average rating: 3, total votes: 4

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Related ingredients:

butter, water, or 1 stick butter or margarine, jell-o sugar-free, instant, french vanilla pudding mix, box orange or yellow cake mix