Pineapple-Carrot-Coconut-Walnut Cake
Yield
1 cakePrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
vegetable oil
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 2 ¾ | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | can |
pineapple
unsweetened, crushed, well drained |
*
|
| 2 | cups |
carrots
grated |
|
| 6 | ounces |
walnuts
finely chopped |
|
| 1 | can |
coconut
unsweetened |
*
|
| Cream cheese frosting | |||
| 8 | ounces |
cream cheese
softened |
|
| ½ | cup |
butter
softened |
|
| 1 | tablespoon |
cocoa powder
|
|
| 1 | pound |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
vegetable oil
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 651 | ml |
all-purpose flour
sifted |
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | can |
pineapple
unsweetened, crushed, well drained |
*
|
| 473 | ml |
carrots
grated |
|
| 173.4 | ml/g |
walnuts
finely chopped |
|
| 1 | can |
coconut
unsweetened |
*
|
| Cream cheese frosting | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 118 | ml |
butter
softened |
|
| 15 | ml |
cocoa powder
|
|
| 453.6 | 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 5x9-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.
