Carrot-Coconut Cake(Makes 12 Servings)
Carrot-Coconut Cake(Makes 12 Servings) is an impressive dinner. Made with 2 c. all-purpose flour, 2 1/2 tsp. baking powder, 2 tsp. ground cinnamon, 1/4 c. blue bonnet margarine, softened and 1 1/2 c. sugar, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
In small bowl, combine flour, baking powder and cinnamon; set aside.
In medium bowl, with electric mixer at medium speed, beat margarine, sugar and eggs 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-inch round cake pans.
Bake at 350Β° for 40 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack for 10 minutes.
Remove from pans; cool completely on wire racks. Frost cake with Coconut Cream Cheese Frosting.
Garnish with coconut and carrot flowers, if desired.
π· Perfect Pairings
Complete your meal with these
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