Thursday

Coconut Pineapple Carrot Cake is a Vegetable

For years our family's favorite Easter dessert is the Coconut Pineapple Carrot Cake with Buttery Glaze and Cream Cheese Frosting.  This recipe has been passed down through a few generations of our family.  I can honestly say that I have never tasted a better carrot cake...ever!  I think our grandma's knew how to do it right.  



I am getting ready to make this tonight to take to the family Easter egg hunt and thought I would share it again with you.  

 Coconut Pineapple Carrot Cake

2 Cups Flour
2 Teas Baking Soda
2 Teas Cinnamon
1/2 Teas Salt

Sift dry ingredients together and set aside....

3 Eggs
3/4 Cup Oil
3/4 Cup Buttermilk
2 Cups Sugar
2 Teas Vanilla

Mix well.  Add the dry ingredients and mix well.

1 8 0z. Can of Crushed Pineapple
2 Cups Shredded Carrot
1 Cup Flaked Coconut
1 Cup Chopped Nuts

Add pineapple, coconut, carrot and nuts and mix well.  Pour into a greased 9" x 13" glass cake pan and bake a t 350 degrees for approximately one hour or until a toothpick comes out clean.  Prepare glaze....

Buttery Glaze

1 Cup Sugar
1/2 Teas Baking Soda
1/2 Cup Buttermilk
1/4 Pound Butter
1 Tablespoon Corn Syrup
1 Teaspoon Vanilla

Combine all ingredients and boil for 1 minute.  Remove cake from oven and while hot, pour glaze over cake.  Cool completely.  Frost with Cream Cheese Frosting.

Cream Cheese Frosting

1/4 Pound Butter
1 8oz. Package Cream Cheese
2 Teaspoons Vanilla
2 Cups Powdered Sugar

Combine butter and cream cheese.  Add vanilla, powdered sugar and beat until think and smooth.  Frost over cooled cake.




1 comment:

  1. Yum! I'm going to make this for tonight! Thanks for sharing your family recipe!

    ReplyDelete

 
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