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Carrot Coconut Cake




Source of Recipe


CALUMET


List of Ingredients




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
PHILADELPHIAŽ Cream Cheese Frosting


Recipe



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 PHILADELPHIAŽ Cream Cheese Frosting. Cover with remaining cake layer. Spread top and side of cake with remaining frosting. Store in refrigerator.




KRAFT KITCHENS TIPS


Safe Food Handling
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.