Carrot Coconut Cake

Carrot Coconut Cake
This recipe serves 50. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 88 calories, 1g of protein, and 5g of fat. A mixture of butter, flour, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. It is a good option if you're following a vegetarian diet.

Instructions

1
Heat oven to 350F.
Equipment you will use
OvenOven
2
Mix flour, baking powder and cinnamon until blended.
Ingredients you will need
Baking PowderBaking Powder
CinnamonCinnamon
All Purpose FlourAll Purpose Flour
3
Beat butter and sugar in large bowl with mixer until light and fluffy.
Ingredients you will need
ButterButter
SugarSugar
Equipment you will use
BlenderBlender
BowlBowl
4
Add eggs, 1 at a time, beating after each until well blended.
Ingredients you will need
EggEgg
5
Add flour mixture alternately with milk, beating well after each addition.
Ingredients you will need
All Purpose FlourAll Purpose Flour
MilkMilk
6
Add carrots, coconut, nuts and pineapple; mix well.
Ingredients you will need
PineapplePineapple
CarrotCarrot
CoconutCoconut
NutsNuts
7
Pour into 2 (9-inch) round pans sprayed with cooking spray.
Ingredients you will need
Cooking SprayCooking Spray
8
Bake 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.
Equipment you will use
ToothpicksToothpicks
OvenOven
9
Remove from pans to wire racks; cool completely. Fill and frost cake layers with PHILADELPHIA Cream Cheese Frosting.
Ingredients you will need
Cream Cheese FrostingCream Cheese Frosting
DifficultyExpert
Ready In1 h, 50 m.
Servings50
Health Score0
Magazine