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Coconut Pineapple Carrot Cake

Delicious Coconut Pineapple Carrot Cake with a fluffy cream cheese frosting.

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  • Total: 133min
    Preparation: 38min
    Cooking: 65min
    Wait: 30min
  • Portions: 12.00
  • Difficulty: Intermediate

Utensils

  • Mixer
  • Whisk
  • Bowl
  • Toothpicks
  • Round cake pan
  • Spoon

Nutritional information

Ingredients

  • 1 1/2 Cup Granulated Sugar
  • 1 1/2 Cup Vegetable Oil
  • 4 Units Eggs
  • 2 Cups All-Purpose Flour (sifted)
  • 1 Pack Maggi Coconut Milk Powder (50g)
  • 2 1/2 Teaspoons Baking Soda
  • 3/4 Teaspoon Salt
  • 2 1/2 Teaspoons Cinnamon Powder
  • 3 Units Carrots (grated)
  • 1 Cup Crushed pineapple (drained)
  • 1 Cup Walnuts (chopped)
  • 1 Pack Cream cheese (8oz)
  • 1/2 Cup Unsalted Butter
  • 1 Teaspoon Vanilla Extract
  • 3 Cups Powdered Sugar
  • 30 Grams Carnation Full Cream Evaporated Milk 330ml (2 Tablespoons)

Instructions

    1. Beat sugar, oil and eggs in an electric mixer to thoroughly combine.

    2. In a medium bowl mix flour, Coconut Milk Powder, baking soda, salt and cinnamon.

    3. Slowly add flour mixture to sugar mixture.

    4. Stir in carrots, pineapple and walnuts.

    5. Pour batter into two greased 8 inch layer cake pans.

    6. 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.

    7. Remove cake from oven, leave to cool for 10 minutes on wire rack.

    8. Turn cake out on wire rack and leave to cool completely.

    9. With electric mixer, beat cream cheese, butter, and vanilla essence until smooth and fluffy

    10. Add icing sugar and Evaporated Milk gradually, alternating and beating until well combined to make frosting.

    11. Spread between cake layers the top and sides. Decorate as desired.

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