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Carrot Coconut Cake

Prep Time:

20 min

Total Time:

2 hr 10 min

Makes:

16 servings

What You Need

2 cups flour

2-1/2 tsp. CALUMET Baking Powder

2 tsp. ground cinnamon

3/4 cup (1-1/2 sticks) margarine or butter, softened

1-1/2 cups sugar

3 eggs

1/2 cup milk

2 cups shredded carrots

1 cup BAKER'S ANGEL FLAKE Coconut

1/2 cup chopped PLANTERS Walnuts

1 can (8 oz.) crushed pineapple in its own juice, undrained

PHILADELPHIA® Cream Cheese Frosting

Make It

PREHEAT oven to 350°F. Mix flour, baking powder and cinnamon until well blended; set aside.

BEAT margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, walnuts and pineapple; mix well. Pour evenly into 2 greased 9-inch round cake pans.

BAKE 40 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on serving plate; spread with PHILADELPHIA® Cream Cheese Frosting. Cover with remaining cake layer. Spread top and side of cake with remaining frosting. Store in refrigerator.

Kraft Kitchens Tips

Keeping It Safe

Store cakes with a cream cheese frosting or icing in the refrigerator.

Variation

For more coconut flavor, toast 1/2 cup additional coconut. Sprinkle over frosted cake just before serving.

K:3840 v0:52920

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Rated

by a cook on 8/20/2009
" It was the firs caka i ever made, and it was good and easy. I defenetly gonna make this recipe again, UMMMMMM!!YUmmy everybody loved it>@!!!!"