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Pineapple-Carrot-Coconut-Walnut Cake

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YIELD

1 cake

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1 ½ 355
CUPS ML VEGETABLE OIL
2 473
CUPS ML SUGAR
4 4
LARGE LARGE EGGS
2 ¾ 651
CUPS ML ALL-PURPOSE FLOUR
sifted
2 1E+1
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML SALT
1 5
TEASPOON ML VANILLA EXTRACT
1 1
CAN CAN PINEAPPLE
unsweetened, crushed, well drained *
2 473
CUPS ML CARROTS
grated
6 173.4
OUNCES ML/G WALNUTS
finely chopped
1 1
CAN CAN COCONUT
unsweetened *
Cream cheese frosting
8 231.2
OUNCES ML/G CREAM CHEESE
softened
½ 118
CUP ML BUTTER
softened
1 15
TABLESPOON ML COCOA POWDER
1 453.6
POUND G POWDERED SUGAR

Directions

Preheat oven to 350℉ (180℃).

Beat oil, sugar and eggs together.

Add dry ingredients; blend thoroughly.

Add remaining ingredients; mix well.

Turn into two 5×9-inch greased and floured pans.

Bake for approximately 60 to 70 minutes.

Combine cream cheese and butter.

Blend in cocoa and sugar; mix well.

Fold in 2 cups banana slices in place of carrots for a different flavor; do not beat.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 600g (21.2 oz)
Amount per Serving
Calories 2555 52% from fat
 % Daily Value *
Total Fat 149g 229%
Saturated Fat 44g 222%
Trans Fat 0g
Cholesterol 336mg 112%
Sodium 1018mg 42%
Total Carbohydrate 97g 97%
Dietary Fiber 7g 29%
Sugars g
Protein 53g
Vitamin A 220% Vitamin C 6%
Calcium 14% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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