Coconut Carrot Cake

Recipe Ingredients

2 cups	125g / 4.4oz	Unsifted all-purpose flour
2 1/2 teaspoons	12ml	Baking soda
2 teaspoons	10ml	Cinnamon
1 teaspoon	5ml	Salt
1 cup	237ml	Oil
		Eggs
2 cups	396g / 13oz	Sugar
1		Crushed pineapple in juice
2 cups	220g / 7.8oz	Grated carrots
1 1/3 cups	123g / 4.3oz	Coconut
1/2 cup	73g / 2.6oz	Nuts - chopped

Recipe Instructions

Mix flour, baking soda, cinnamon, salt. Beat oil, sugar and eggs. Add flour mixture.

Beat until smooth. Add pineapple, carrots, nuts.

Pour into greased 13X9 inch pan Bake 350F for 50-60 minutes.

Coconut Cream Frosting: Toast 1 cup coconut. Cream 1 pkg. cream cheese with 1/4 cup butter. Alternately add 3 cup sifted confectioners sugar, 1 tbs milk, 1/2 tsp vanilla. Beat until smooth. Add 1/2 the coconut.

Frost cake; top with rest of coconut.

Source:
the Hershey Kitchens

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