3 Cups All-Purpose Flour
3 Cups Sugar
1 Tbs Baking Soda
1 Tbs Cinnamon
1½ Cups Corn Oil
4 Eggs, Slightly Beaten
1 Tbs Vanilla
1½ Cups Chopped Walnuts
1½ Cups (3 ½ Oz. Can) Coconut
3 Cups Shredded Carrots
¾ Cup (8 Oz. Can) Crushed Pineapple W/Juice
No nutrition information available
Heat oven to 350°.
Grease and flour 3-9 inch cake pans. (Lining bottom of pans with waxed or parchment paper makes removing cake from pan easier.) Set aside.
In a large bowl combine all ingredients and stir with rubber spatula until blended.
Pour into prepared pans and bake 35-40 minutes or until toothpick inserted near center comes out clean.
Allow cake to cool in pans 10-15 min. Loosen sides and turn onto cooling racks. Cool completely before frosting.
8 oz cream cheese, Room temp.
4-5cups confectioners’ sugar
Juice and zest of ½ lemon
Cream butter with cream cheese. Add vanilla, lemon juice and zest. Slowly add confectioners’ sugar. Beat until smooth. Add confectioners’ sugar until frosting reaches desired consistency.