Here is a recipe shared by a reader. I so want to try this but, my husband doesn’t like coconut. I am wondering what I could possibly use instead!! But even without the coconut, I think this cake is a must try!!
Ingredients
Cake:
2 C all-purpose flour
2 t baking powder
1 t baking soda
1/2 t salt
2 t cinnamon
1/2 t nutmeg
1 C sugar
1 C brown sugar, packed
1 1/4 C vegetable oil
4 eggs
2 t vanilla
2 C grated carrots
1 C crushed pineapple, drained
1/2 C chopped walnuts
1/2 C shredded coconut
Coconut Icing:
1/4 C butter, softened
8 oz cream cheese, softened
2 C powdered sugar
1 t vanilla extract
1 C shredded coconut
Directions
1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another large bowl, beat together granulated sugar, brown sugar, and oil until well blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
4. Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Fold in grated carrots, crushed pineapple, chopped walnuts, and shredded coconut.
5. Pour the batter into a greased and floured 9x13 inch baking dish.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. While cake is baking, beat butter and cream cheese until smooth.
8. Gradually add powdered sugar and vanilla, beating until smooth. Stir in shredded coconut.
9. Allow the cake to cool completely before frosting with the coconut icing.
Let me know how it is! And any substitutes for the coconut so I can make it!!
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