Tweetle Dee Design Co.: Grandma's Pineapple Coconut Carrot Cake

Once upon an Easter, and every one since, our table has been graced with the most beloved cake of all—Grandma’s Pineapple Carrot Cake with its golden Brown Butter Glaze and a crown of Orange Cream Cheese Frosting. I’ve tasted many carrot cakes over the years, but none have ever measured up to hers. It wasn’t the fanciest cake, nor the most polished, but it was everything a true cake should be—moist, rich, and stitched together with love. Each layer, from the tender crumb to the sweet glaze, could stand on its own, but together they made something almost magical. If there’s a secret to its charm, I believe it’s in the warm, nutty swirl of brown butter that makes every bite unforgettable.

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 Vegetable 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.