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| | Carrot Coconut Cake
2 cups of unsifted plain flour
2 1/2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon of salt
1 cup of oil
2 cups of sugar
3 eggs
1 (8 oz.) crushed pineapple in juice
2 cups of grated carrots
1 1/2 cup of coconut
1/2 cup of chopped nuts
Mix dry ingredients. Cream eggs, sugar and oil. Add flour mixture to egg mixture; then add carrots, pineapple, coconut and nuts to mixture. Bake at 350ºF. in a 13 x 9 inch pan for 1 hour.
Frosting:
1 cup of coconut, toasted
3 ounces of cream cheese
1/4 cup of butter
3 cups of confectioners' sugar
Alternately add 3 cups sifted confectioners' sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and 1/2 cup coconut to cream cheese and butter. Frost cake - top with other half of coconut. Bestsellers in Cooking, Food & Wine |
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