Judie du Plooy
Carrrot coconut cake:
INGREDIENTS:
2 cups Cake Flour
2-1/2 teaspoons of Baking Powder
2 tsp. ground Cinnamon
1/4 teaspoon Nutmeg
3/4 cupUnsalted Butter, softened
1-1/2 cups Sugar
3 whole Eggs
1/2 cup Milk
2 cups grated Carrots
1 cup flaked Coconut
1 cup fresh Pineapple, crushed1 recipe for Cream Cheese Frosting
Optional: 1/2 cup chopped Walnuts
DIRECTIONS:Preheat your oven to 180°C. Butter and line two 9 inch cake pans with wax or parchment paper.Mix flour, baking powder, cinnamon and nutmeg until well blended; set aside.Add a cup of fresh pineapple to a mini food processor with any juices and purée until it measures 1 cup, adding more if needed. Pineapple should be slightly chunky and resemble "canned" crushed pineapple. Set aside.Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, and pineapple {walnuts too if you're using them}; mix well. Pour evenly into 2 greased 9-inch round cake pans.Bake for 35-40 minutes or until toothpick inserted in centres comes out clean. Cool in pans 10 to 15 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on serving plate upside down, remove wax paper and spread with Cream Cheese Frosting. Cover with remaining cake layer {upside down} remove wax paper again and spread top and side of cake with remaining frosting. Cut a huge piece for yourself and enjoy!Like any cream cheese frosted goodie, make sure you store this cake in refrigerator
