Coconut Pineapple Carrot Cake
Delicious Coconut Pineapple Carrot Cake with a fluffy cream cheese frosting.
- 1 people already cooked this dish.
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Total: 133minPreparation: 38minCooking: 65minWait: 30min
- Portions: 12
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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Beat sugar, oil and eggs in an electric mixer to thoroughly combine.
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In a medium bowl mix flour, Coconut Milk Powder, baking soda, salt and cinnamon.
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Slowly add flour mixture to sugar mixture.
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Stir in carrots, pineapple and walnuts.
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Pour batter into two greased 8 inch layer cake pans.
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Bake for 1 hour in preheated oven at 350 degrees F (180 degrees C) Test to see if done by inserting a toothpick in center. If it comes out clean, it's done.
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Remove cake from oven, leave to cool for 10 minutes on wire rack.
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Turn cake out on wire rack and leave to cool completely.
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With electric mixer, beat cream cheese, butter, and vanilla essence until smooth and fluffy
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Add icing sugar and Evaporated Milk gradually, alternating and beating until well combined to make frosting.
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Spread between cake layers the top and sides. Decorate as desired.
Utensils
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Mixer
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Whisk
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Bowl
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Toothpicks
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Round cake pan
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Spoon
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