Carrot Cake with Coconut and Pineapple
This delicious carrot cake also includes shredded coconut and pineapple, giving it a unique flavor. It is topped with rich cream cheese frosting and decorated with walnuts.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
- 3 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1 1/2 cups vegetable oil
- 4 eggs
- 1 tablespoon vanilla essence
- 1 1/2 cups walnuts, chopped
- 1 1/2 cups grated sweet coconuts
- 2 cups carrot, peeled and finely grated
- 1 cup pineapple, canned chopped (drained)
- 1 package cream cheese, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1 teaspoon vanilla essence
- 2 teaspoons lime juice
- 2 1/2 cups icing sugar
Preparation
1h 10 mins
0 mins
Low
- Preheat the oven to 180 degrees (350 F).
- Grease 2 round cake pans and place a circle of parchment paper at the bottom of each (also greased).
- Mix the dry ingredients in a bowl (flour, sugar, salt, baking soda, cinnamon).
- Add the oil, eggs, and vanilla. Stir well.
- Add the walnuts, shredded coconut, grated carrots, and chopped pineapple.
- Pour the mixture into the two cake pans and bake in the oven for 45-50 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cakes to cool on a wire rack.
- Prepare the frosting. Beat the cream cheese and butter and gradually add the powdered sugar until smooth. Finally, add the lemon juice and vanilla extract.
- Once the cakes have cooled, place one on top of the other with frosting in between and cover the rest of the cake with frosting.
- Decorate with whole walnuts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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