Coconut Carrot Cake Recipe

Ingredients

• 4 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup vegetable oil
• 4 eggs
• 1 can (8 ounces) crushed pineapple
• 2 cups grated carrots
• 1-1/2 cups flaked coconut
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2-1/2 cups confectioners' sugar
• Orange paste food coloring
• Parsley sprig

Directions

• In a bowl, combine the first six ingredients. Add oil and eggs; beat until well blended. Drain pineapple, reserving juice. Add the pineapple, carrots and coconut to batter (batter will be thick). Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• For frosting, in a bowl, beat cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice if needed to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside.
• Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator. Yield: 12-14 servings.

Coconut Carrot Cake published in Reminisce September/October 2003, p49