Coconut Carrot Cake Recipe
Nutrition Facts: 1 serving (1 slice) equals 664 calories, 33 g fat (13 g saturated fat), 96 mg cholesterol, 526 mg sodium, 87 g carbohydrate, 2 g fiber, 7 g protein.
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2 cups sugar
1 cup canola oil
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1 can (8 ounces) crushed pineapple
2 cups grated carrots
1-1/2 cups flaked coconut
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon Spice Islands® pure vanilla extract
2-1/2 cups confectioners' sugar
Orange paste food coloring
In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick).
Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside.
Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator