Pineapple-Carrot-Coconut-Pecan Cake

1½ cups vegetable oil
2 cups granulated sugar
4 eggs
2¾ cups pre-sifted cake flour (may need up to 3 cups)
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon sea salt
1 teaspoon vanilla
1 can unsweetened crushed pineapple; well-drained
2 cups grated carrots
6 ounces Pecan Valley Pecan Pieces; finely chopped
1 can unsweetened coconut
Cream Cheese Frosting1. Preheat oven to 350ºF.
2. In a large mixing bowl beat oil, sugar and eggs together.
3. Add flour, baking soda, cinnamon and salt; blend thoroughly.
4. Add vanilla, pineapple, carrots, pecans and coconut; mix well. Turn into two 5-inch-by-9-inch greased and floured pans.
5. Bake in a preheated oven for approximately 60 to 70 minutes or until toothpick inserted in center comes out clean.

Note: Can be baked in a well oiled 10-inch tube pan for 1 hour and 20 minutes instead of loaf pans.

Cream Cheese Frosting
8 ounces cream cheese; softened
½ cup unsalted butter; softened
1 tablespoon cocoa
1 pounds box powdered sugar1. In a small mixing bowl, combine cream cheese and butter.
2. Blend in cocoa and sugar; mix well.

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