Coconut Carrot Cake

2 cups flour
2 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup oil
2 cups sugar
3 eggs
1 can crushed pineapple in juice, 8 oz
2 cups grated carrots
1 1/3 cups flaked coconut
1/2 cup chopped nuts

Mix flour, baking soda, cinnamon, salt. Beat oil, sugar and eggs thoroughly. Add flour mixture; beat until smooth. Add pineapple, carrot, coconut and nuts.

Pour into greased 13 x 9 inch pan. Bake at 350 for 50 to 60 minutes. Remove from oven. Cool on rack.

Coconut Cream Frosting:
Toast 1 cup flaked coconut. Cool.

Cream 1 pkg. cream cheese (3 oz) with 1/4 cup butter. Alternately add 3 cups sifted powdered sugar, 1 tablespoon milk, 1/2 teaspoon vanilla. Beat until smooth. Add 1/2 of the coconut. Frost cake. Top with the rest of the coconut.

Hamilton Beach 6-Speed Classic Stand Mixer, Stainless Steel

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