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