"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Coconut Carrot Cake Recipe

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

Carolyn Wright Rogers
Added: Thursday, September 22, 2005


2 c. unsifted all purpose flour
2 1/2 tsp. baking soda
2 tsp cinnamon
1 tsp. salt
1 c. oil
2 c. sugar
3 eggs
1 can ( 8 oz) crushed pineapple in juice
2 c.grated carrots
1 1/4 c. angel flake coconut
1/2 c. chopped nuts

Mix flour, baking soda, cinnamon and salt. Beat together oil, sugar and eggs thouroughly. Add flour mixture, beat until smooth. Add pineapple, carrots, coconut and nuts. Pour into greased or sprayed, 9" X 13". Bake at 350 F for 50 to 60 minutes. Cool for 10 minutes, remove from pan, cool on rack.

Coconut Cream Frosting
Toast 1 c. angel flake coconut until light brown. Cool. Cream 1 pkg. (3 oz.) cream cheese with 1/4 c. butter. Alternately add 3 c. sifted confectioners sugar, 1 T milk, 1/2 tsp. vanilla. Beat until smooth. Add 1/2 of the toasted coconut. Frost cake; top with rest of toasted coconut.




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