"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Coconut Carrot Cake Recipe

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This recipe for Coconut Carrot Cake, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gen
Added: Saturday, March 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
2 c. flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. oil
2 c. sugar
3 eggs
1 can (8oz.) crushed pineapple in juice
2 c. grated carrots
1 1/3 c. coconut
1/2 c. chopped nuts
FROSTING:
1 c. coconut
3 oz. cream cheese
1/4 c. butter
3 c. confectioners' sugar
1 tbsp. milk
1/2 tsp. vanilla

Directions:
Directions:
CAKE:
Mix flour, soda, cinnamon and salt. Beat oil, sugar and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple, carrots, coconut and nuts. Pour into greased 13x9" pan. Bake at 350 for 50-60 minutes. Cool 10 minutes. Remove from pan. Cool on rack.
FROSTING:
Toast coconut. Cool. Cream the cheese and butter. Alternately add confectioners' sugar, milk and vanilla. Beat until smooth. Add 1/2 the coconut. Frost cake; top with remaining coconut.

 

 

 

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