We are starting to see signs of spring everywhere. The magnolia trees, cherry and pear trees are flowering. The tulips, daffodils and narcissi are in full bloom. My eyes are itchy from all the pollen. Yes indeed, all the signs of spring.
Our farmers’ market opened last week, but the only local produce is asparagus. I find this a difficult time of the year to cook. I am getting tired of my winter recipes and the spring produce is just not ready yet.
Now this Pineapple Carrot Coconut Cake is made with items from the pantry and yet it still has such a nice fresh taste that it reminds me of spring. I like to bake it in a Bundt pan. It requires no icing, just a warm glaze that you drizzle over the cake after you have poked little holes in it, so some of the glaze can be absorbed into the cake as well as over the top.
Enjoy!
Pineapple Carrot Coconut Cake
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