Grandma's Pineapple Coconut Carrot Cake

For years our family's favorite Easter dessert has been my Grandma's Pineapple Carrot Cake with Brown Butter Glaze and Orange Cream Cheese Frosting.  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.  Their cakes may not have been the prettiest, but they sure knew how to make home style moist deliciousness.   Each component of this cake is fabulous on it's own...but together is is just plain sinful.   I think the Brown Butter Glaze makes it..just saying!  

Grandma's Pineapple Coconut Carrot Cake

2 Cups Flour

2 Teas Baking Soda

2 Teas Saigon Cinnamon

1/2 Teas Salt

Sift dry ingredients together and set aside....

3 Eggs

3/4 Cup Vegatable Oil

3/4 Cup Buttermilk

2 Cups Sugar

2 Teas Vanilla

Mix well.  Add the dry ingredients and mix well.

2 Cups Drained, Crushed Pineapple

2 Cups Shredded Carrot

1 Cup Flaked Coconut

1/2 Cup Chopped Nuts

Add pineapple, coconut, carrot and nuts and mix well.  

Pour into a greased 9" x 13" glass cake pan and bake at 350 degrees for approximately one hour or until a toothpick comes out clean.  

Just before your cake is done, make the glaze....

Brown Butter Glaze

1 Cup Sugar

1/2 Teas Baking Soda

1/2 Cup Buttermilk

1/4 Pound Butter

1 Tablespoon Corn Syrup

1 Teaspoon Vanilla

Place butter in a medium hot pan and melt.  Let it get a little browned in the pan.  Add the buttermilk, sugar, corn syrup, and vanilla. Boil for 1 minute.  Add the baking soda and whisk.

Remove cake from oven and while hot, pour glaze over cake.  Cool completely. 

 Orange Cream Cheese Frosting

1/4 Pound Butter

1 8 oz. Package Cream Cheese

2 Teaspoons Vanilla

2 Cups Powdered Sugar
2 Tablespoons Orange Juice

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

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Grandma's Pineapple Coconut Carrot Cake