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Today is September 27, 2022

Coconut Carrot Cake

Breads & Desserts


1 cup vegetable oil 3 eggs 2 cups sugar 2 cups all-purpose flour 2 1/2 tsp. baking soda 2 tsp. cinnamon 1 tsp. salt 1 1/2 cups flaked coconut 2 cups shredded carrots 1 (8-oz.) can crushed pineapple, undrained 1/2 cup chopped nuts Coconut Frosting: 1 cup flaked coconut, divided 1/4 cup margarine, softened 1 (8-oz.) pkg. cream cheese, softened 1 lb. powdered sugar 1 Tbsp. milk 1/2 tsp. vanilla extract


Preheat oven to 325 degrees. Beat oil, eggs and sugar. Add flour, baking soda, cinnamon and salt; beat until smooth. Add coconut, carrots, pineapple and nuts. Pour into 3 (9-inch) cake pans that have been oiled and floured. Bake 30 minutes. Cool and frost with Coconut Frosting. Coconut Frosting: Toast coconut; cool. Cream margarine and cream cheese. Add powdered sugar alternately with milk and vanilla; beat smooth. Add half the toasted coconut. Frost cake. Top with remaining coconut.



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