Coconut Carrot Cake
Coconut Carrot Cake is an impressive dinner. Made with 1 3/4 c. flour, unsifted, 2 tsp. baking soda, 1 (8 oz.) crushed pineapple, drained, 1 tsp. salt and 2 c. sugar, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Grease and flour 3 (8-inch) square cake pans.
On sheet of waxed paper, combine flour, baking soda, cinnamon and salt.
In large bowl, at high speed, beat sugar, oil, eggs and vanilla until blended.
At low speed, gradually beat in flour mixture; at medium speed, beat until blended.
Stir in carrots, pineapple, coconut, chopped pecans and raisins.
Pour batter into prepared pans, dividing evenly.
Bake for 30 minutes until cake tester comes out clean.
Cool layers in pans on wire rack for 10 minutes.
Invert onto wire rack and cool completely.
π· Perfect Pairings
Complete your meal with these
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