Carrot and coconut cake

Carrot and coconut cake

• 3 medium eggs
• 1 1/2 cups (200 g) sugar
• 1 cup (235 mls) vegetable oil
• 2 teaspoons vanilla extract
• 2 cups (145 g) shredded carrots
• 10 ounces crushed, fresh pineapple in juice
• 1 cup (70 g) shredded sweetened coconut
• 2 1/2 cups (300 g) flour
• 2 teaspoons baking soda
• 1 teaspoon salt

• 8 ounces (250 g) cream cheese
• 4 tablespoons (60 g) butter
• 2 1/2 cups (300 g) icing sugar
• 2 teaspoons vanilla

1. Preheat oven to 350 degrees F.
2. Spray a 9 x 13 pan with nonstick spray.
3. In large bowl, beat eggs and gradually add sugar.
4. Continue beating and add oil and vanilla.
5. Add carrots, pineapple, and coconut.
6. Sift flour, baking soda, and salt together.
7. Add flour mixture to wet ingredients and mix well.
8. Pour batter into prepared pan.
9. Bake for 45 minutes, or until the top is golden brown and a cake tester comes out clean.
10. Let cool before frosting.

1. Soften cheese and butter.
2. Beat well.
3. Add sugar and vanilla.
4. Beat again.
5. Spread on cooled cake.

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