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