Name: Coconut Carrot Cake
Yield: 4 servings
Ingredients: 2 cups sugar; 1 cup canola oil; 4 large eggs; 4 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons ground cinnamon; 1-1/2 teaspoons baking soda; 1 teaspoon salt; 1 can (8 ounces) crushed pineapple; 2 cups grated carrots; 1-1/2 cups sweetened shredded coconut; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 1 teaspoon vanilla extract; 2-1/2 cups confectioners' sugar; Orange paste food coloring; Parsley sprig

1
In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick).
2
Transfer to three greased and floured 9-in. round baking pans. Bake at 350u00b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside.
4
Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator.

Coconut Carrot Cake

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