Ingredients for Aunt Ada's Carrot Coconut Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- Mixed Spice
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups granulated sugar
- 1 (8 ounce) can crushed pineapple, well drained
- 2 cups grated carrots
- 1 cup shredded coconut
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla extract
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How to Make Aunt Ada's Carrot Coconut Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, combine the grated carrots, shredded coconut, and pineapple.
- Gently fold the carrot mixture into the batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. Beat together the softened cream cheese, butter, and powdered sugar until smooth and creamy.
- Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting.
- Carefully place the second cake layer on top and frost the entire cake.
- Garnish with toasted coconut flakes and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
182g
Fat
54g
Carbs
23g
