Coconut carrot cake

Coconut carrot cake

Ingredients/Components

• sugar - 2 c
• cinnamon - 2 tsp
• eggs - 3 item
• vanilla - 1 tsp
• pkg - 1 oz
• milk - 1 tsp
• salt - 1 tsp
• chopped nuts - 1/2 c
• coconut
• oil - 1 c
• grated carrots - 2 c
• baking soda
• unsifted all-purpose flour - 2 c
• margarine - 1/2 c
• sifted confectioners sugar - 3 c
• 8 oz - 1 c
• Mix oil, sugar and eggs thoroughly

How to make coconut carrot cake:

Mix flour, baking soda, cinnamon and salt. Mix oil, sugar and eggs thoroughly. Add flour mixture; beat until smooth. Add pineapple, carrots, coconut and nuts. Pour into greased 13 x 9-inch pan. Bake at 350° for 50 to 60 minutes.Coconut Cream Frosting:1 c. coconut, toasted and cooled1 (3 oz.) pkg. cream cheese1/2 c. margarine3 c. sifted confectioners sugar1 tsp. milk1 tsp. vanilla Toast the coconut; cool. Cream the cream cheese with the margarine. Alternately add the confectioners sugar, milk and vanilla. Beat until smooth. Add 1/2 the coconut. Frost cake; top with rest of coconut.

Recipe categories: Desserts, Cakes, Coconut.