Coconut carrot cake
Coconut carrot cake
Ingredients/Components
- sugar - 2 c
- cinnamon - 2 tsp
- vanilla extract - 2 tsp
- salt - 1 tsp
- butter - 1/2 c
- confectioners sugar - 2 c
- flaked coconut - 1 c
- baking soda - 2 tsp
- large eggs - 4 item
- flour, unsifted
- salad oil
- carrots, shredded - 2 c
- golden raisins - 1/2 c
- pecans, chopped - 1 c
- crushed pineapple, drained - 1 (8
- Grease and flour 3 8-inch square cake pans
How to make coconut carrot cake:
Preheat oven to 350°. Grease and flour 3 (8-inch) square cake pans. On sheet of waxed paper, combine flour, baking soda, cinnamon and salt. In large bowl, at high speed, beat sugar, oil, eggs and vanilla until blended. At low speed, gradually beat in flour mixture; at medium speed, beat until blended. Stir in carrots, pineapple, coconut, chopped pecans and raisins. Pour batter into prepared pans, dividing evenly. Bake for 30 minutes until cake tester comes out clean. Cool layers in pans on wire rack for 10 minutes. Invert onto wire rack and cool completely.Cream Cheese Frosting:3 pkg. (8 oz. each) cream cheese2 c. confectioners sugar1 tsp. vanilla extract1/2 c. butter1/4 tsp. cinnamon In large bowl, at high speed, beat cheese, butter and vanilla until smooth and fluffy. At medium speed, beat in sugar and cinnamon. Beat until well blended. Makes 3 cups.Recipe categories: Desserts, Cakes, Coconut.
Rating:
Related ingredients:
butter, softened, sugar, vanilla, nuts
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