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Carrot Coconut Cake (D/P, TNT)
Source: Unknown
Serves: 12

2 cups flour
2-1/2 tsp. baking powder
2 tsp. ground cinnamon
3/4 cup (1-1/2 sticks) margarine or butter, softened
1-1/2 cups sugar
3 eggs
1/2 cup milk, dairy or pareve
2 cups carrots, grated
1-1/3 cups coconut
1/2 cup walnuts, chopped
1 8-ounce can crushed pineapple in its own juice, undrained

Mix flour, baking powder, and cinnamon in small bowl; set aside.

Beat margarine, sugar, and eggs in medium bowl with electric mixer on medium speed until creamy. Alternately stir in milk and flour mixture until blended. Mix in carrots, coconut, walnuts, and pineapple with juice until blended.

Spread into 2 greased 9" round cake pans. Bake at 350°F for 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pans; cool completely on wire racks.

Posted by Dotty B., Z'L

Nutritional Info Per Serving: N/A