1 1/2 c Sunlite oil 13 1/2 oz Crushed pineapple, well
2 c White sugar -drained
3 Eggs, should be jumbo 1 c Chopped nuts (your choice)
2 ts Vanilla Cream Cheese Frosting
2 c A.P. flour 8 oz Softened cream cheese
2 ts Cinnamon 1 tb Milk (homogenized)
2 ts Baking soda 1 ts Vanilla
1 ts Salt 1 ds Of salt
7 oz Flaked coconut 5 c Sifted powdered sugar
2 c Shredded carrots
In a large bowl, combine the oil, the sugar, the eggs, and the vanilla. Mix
well with a whisk. Sift the flour, the cinnamon, the soda, and the salt in
a smaller bowl.
Add the sifted ingredients to the oil, sugar, eggs, vanilla mixture, and
mix well using the whisk. Stir in the flaked coconut, the carrots, the
crushed pineapple,and the chopped nuts, using the whisk. Pour into a well
greased and floured 13 X 9 X 2 pan, (You may use a Bundt pan or a tube pan)
and bake at 350 F. for 50 to 60 minutes. Allow it to cool in the pan about
30 minutes.
While it bakes: Test the cake after 30 minutes, the typical test of the
center of the cake being done is used, the center is firm, but by using a
toothpick or skewer to test, this cake should be almost underdone!
Frost as desired, using Cream cheese or butter frosting (cream cheese
suggested), using this mixture.
Cream Cheese Frosting: Mix the cream cheese, the milk, the vanilla, and the
salt, then add the powdered sugar, one cup at a time, until it is well
mixed.
Yields
15 servings