Sally’s Special Pineapple Coconut Carrot Cake
This is one of my absolute favorites! I had forgotten how good it is because until last year I hadn’t made it in several years! This cake is so moist and flavorful. You can prepare it for a special occasion or just to please your guests by serving this special dessert. I usually go for something chocolatey, but this one really “takes the cake.” (sorry, just had to say it)
(Published in the first publication of the King Arthur Flour 200th Anniversary Cookbook)
1 1/2 cups vegetable oil
4 eggs
2 teaspoons vanilla
1 1/2 cups of sugar
2 cups unbleached King Arthur all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 tablespoon. cinnamon
1/2 teaspoon nutmeg
2 1/2 cups finely grated carrots
1 cup shredded or flaked coconut
1 can (8 ounces) crushed pineapple, drained
1/2 cup of chopped walnuts
Preheat oven to 350 degrees F.
Beat the oil, eggs, vanilla and sugar for at least two minutes. Mix the flour, baking powder, baking soda, salt, and spices.
Add liquid ingredients and stir just enough to blend. Gently add the grated carrots, coconut, pineapple, and walnuts.
For this crust in a lightly greased 10 x 14-inch pie pan and bake for 35 to 40 minutes, or in a 9 x 13-inch pie pan and bake for 45 to 50 minutes. After the cake is ready, cook it completely.
cream cheese frosting
1/4 to 1/2 cup (1/2 to 1 stick) butter, at room temperature
8 ounces cream cheese, softened
1 teaspoon vanilla
3 1/2 cups (1-pound box) confectioners’ sugar
1 cup chopped walnuts (optional)
enough milk to make the frosting spreadable (usually a couple to 3 tablespoons).
Combine butter, cream cheese, and vanilla. Beat until light and fluffy. Add the sugar little by little, beating well. Add the nuts (and ginger if you like). Add milk, very little at a time, until the frosting has a spreadable consistency. This makes enough for a large 10 x 14-inch cake.
Optional: 1/2 cup chopped candied ginger or 1 tsp. ground ginger (I don’t normally add this, but you might want to try it)