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Carrot Coconut Cake

  • 16servings
  • 130minutes
  • 380calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, D
MineralsChromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups flour

  2. 2-1/2 tsp. CALUMET Baking Powder

  3. 2 tsp. ground cinnamon

  4. 3/4 cup (1-1/2 sticks) margarine or butter , softened

  5. 1-1/2 cups sugar

  6. 3 egg s

  7. 1/2 cup milk

  8. 2 cups shredded carrot s

  9. 1 cup BAKER'S ANGEL FLAKE Coconut

  10. 1/2 cup chopped PLANTERS Walnuts

  11. 1 can (8 oz.) crushed pineapple in its own juice, undrained

  12. PHILADELPHIA® Cream Cheese Frosting

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 350°F. Mix flour, baking powder and cinnamon until well blended; set aside.

  2. BEAT margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, walnuts and pineapple; mix well. Pour evenly into 2 greased 9-inch round cake pans.

  3. BAKE 40 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on serving plate; spread with PHILADELPHIA® Cream Cheese Frosting. Cover with remaining cake layer. Spread top and side of cake with remaining frosting. Store in refrigerator.

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