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110 minutes
Prep: 15 minutes
Cook: 60 minutes
716 calories per serving view nutrition facts
15 servings
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| 1 1/2 | cups | vegetable oil | |
| 2 | cups | sugar | white |
| 3 | large | eggs | |
| 2 | teaspoons | vanilla extract | |
| 2 | cups | flour, all-purpose | |
| 2 | teaspoons | cinnamon | |
| 2 | teaspoons | baking soda | |
| 1 | teaspoon | salt | |
| 7 | ounces | coconut | flaked |
| 2 | cups | carrots | shredded |
| 13 1/2 | ounces | pineapple, canned | crushed, well drained |
| 1 | cup | nuts | chopped |
| Cream cheese frosting | |||
| 8 | ounces | cream cheese | softened |
| 1 | tablespoon | milk | homogenized |
| 1 | teaspoon | vanilla extract | |
| 1 | dash | salt | |
| 5 | cups | powdered sugar | sifted |
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 degrees 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.
| % Daily Value* | |
| Total Fat 42.0g | 64% |
| Saturated Fat 15.0g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 59mg | 20% |
| Sodium 309mg | 13% |
| Total Carbohydrate 83.0g | 28% |
| Dietary Fiber 4.0g | 17% |
| Sugars 64.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 63% | Vitamin C | 5% | |
| Calcium | 4% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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