Pineapple Carrot Coconut Cake
Print recipe| Serves | 12 |
| Inspiration | Milk Calendar 1979 |
Ingredients
- 2 Cups all purpose flour
- 1 1/2 Cups white sugar
- 1 Tsp baking soda
- 2 Tsp cinnamon
- 1/2 Tsp salt
- 3 egg
- 1/2 cup vegetable oil
- 1 Tbsp lemon juice
- 3/4 cups milk
- 1 Tsp vanilla extract
- 1 cup crushed pineapple (well crained)
- 2 Cups shredded carrots
- 1 cup sweeetened flaked coconut
Optional
- 1 cup finely chopped almonds
Glaze
- 1/3 cup white sugar
- 1/4 Tsp baking soda
- 1/4 cup milk
- 1/4 cup butter
- 1 Tsp corn syrup
- 1/2 Tsp vanilla extract
Directions
| Grease a 10 inch (25 cm) Bundt pan and dust lightly with flour. (You may also use a 9 x 13 x2 (3.5 L) pan. Preheat the oven to 350 deg F | |
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Add lemon juice to milk and set aside to sour. Mix together flour, sugar, soda, cinnamon and salt in a medium bowl. Beat together eggs, oil, soured milk and vanilla. Add the dry ingredients and mix well. Stir in pineapple, carrots, coconut and almonds (if using). Pour batter into the prepared pan.  | |
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bake for 60 - 65 minutes or until a cake tester comes out without crumbs when testing. Let the cake rest in the pan on a cooling rack for 10 minutes.  | |
| Glaze | |
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In a small saucepan, combine sugar, soda, milk, butter and corn syrup. Bring to a boil over medium heat; boil 5 minutes. Remove from heat and add vanilla.  | |
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Prick the cake carefully all over with a fork, cake tester or toothpick. Slowly pour hot glaze all over the cake.  | |