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Carrot Coconut Cake

Carrot Coconut Cake recipe
photo by:kraft
Cream cheese frosting and coconut elevate this carrot cake from ordinary to extraordinary.
time
prep:
20 min
total:
1 hr 50 min
servings
total:
16 servings
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What You Need

2
cups  flour
2-1/2
tsp.  CALUMET Baking Powder
2
tsp.  ground cinnamon
3/4
cup  butter or margarine, 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 juice, undrained

Make It

HEAT oven to 350°F.

MIX flour, baking powder and cinnamon until blended.

BEAT butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add flour mixture alternately with milk, beating well after each addition. Add carrots, coconut, nuts and pineapple; mix well. Pour into 2 (9-inch) round pans sprayed with cooking spray.

BAKE 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Fill and frost cake layers with PHILADELPHIA Cream Cheese Frosting.

Kraft Kitchens Tips

Size Wise
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.
How to Store
Keep frosted cake refrigerated.
Special Extra
For more coconut flavor, toast 1/2 cup additional coconut. Spread coconut onto bottom of shallow pan. Bake in 350°F oven 7 to 10 min. or until lightly browned, stirring frequently. Or, spread coconut onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring after each minute. Watch carefully as coconut can easily burn! Sprinkle over frosted cake just before serving.
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