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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This cake is so incredibly moist. The coconut and pineapple give it a great moistness and wonderful flavor. Enjoy Ingredients:
8 ounce can crushed pineapple with juice |
3 cups all purpose flour |
2-3/4 cups granulated sugar |
1 tablespoon baking soda |
2-1/2 teaspoons ground cinnamon |
1 teaspoon salt |
1-1/2 cups vegetable oil |
4 eggs beaten |
1 tablespoon vanilla extract |
1-1/2 cups shredded carrots |
1-1/4 cups flaked coconut |
1 cup chopped walnuts |
1 cup powdered sugar |
Directions:
1. Preheat oven to 350 then grease and flour a tube pan.
2. Drain pineapple and reserve the juice then set aside.
3. In large bowl mix flour, sugar, baking soda, cinnamon and salt.
4. Make well in center of flour mixture and add oil, eggs and vanilla then beat until combined.
5. Fold in carrots, coconut, walnuts and pineapple and pour into prepared pan.
6. Bake at 350 for 45 minutes then cool in pan 15 minutes.
7. Turn out onto a wire rack and cool completely.
8. In medium bowl combine powdered sugar and 2 tablespoons pineapple juice.
9. Beat until smooth then drizzle over cake.
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