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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Coconut Carrot Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 c. unsifted all purpose flour
2 1/2 tsp. baking soda
2 tsp cinnamon
1 tsp. salt
1 c. oil
2 c. sugar
3 eggs
1 can ( 8 oz) crushed pineapple in juice
2 c.grated carrots
1 1/4 c. angel flake coconut
1/2 c. chopped nuts
Directions:
Directions:
Mix flour, baking soda, cinnamon and salt. Beat together oil, sugar and eggs thouroughly. Add flour mixture, beat until smooth. Add pineapple, carrots, coconut and nuts. Pour into greased or sprayed, 9" X 13". Bake at 350 F for 50 to 60 minutes. Cool for 10 minutes, remove from pan, cool on rack.

Coconut Cream Frosting
Toast 1 c. angel flake coconut until light brown. Cool. Cream 1 pkg. (3 oz.) cream cheese with 1/4 c. butter. Alternately add 3 c. sifted confectioners sugar, 1 T milk, 1/2 tsp. vanilla. Beat until smooth. Add 1/2 of the toasted coconut. Frost cake; top with rest of toasted coconut.

 

 

 

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