coconut carrot cake recipe

How To Make coconut carrot cake recipe

• 1

  Ingredients 2 cups sugar 1 cup canola oil 4 eggs 4 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1-1/2 teaspoons baking soda 1 teaspoon salt 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 Spice Islands® pure vanilla extract 2-1/2 cups confectioners' sugar Orange paste food coloring Parsley sprig
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  Directions In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (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 large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice 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
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