Carrot Pineapple Coconut Cake
Carrot Pineapple Coconut Cake
(made with no oil or butter – so good!)
Preheat Oven: 350’F
Grease and flour: 9 x 13 pan
Beat:
2 eggs
1 1/2 cups white sugar
Add:
1 cup flour
2 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1 tsp cinnamon
1 small cup apple sauce (100 g)
1 can crushed pineapple and juice
1 cup flour
2-9” carrots shredded
1 cup chopped walnuts
1 cup shredded coconut
Pout into prepared pan.
Bake 40 minutes at 350’F.
Cool and Ice with:
Mix:
4 oz. Philadelphia Cream Cheese
Powdered Sugar
Milk, as needed
1 tsp vanilla