I made this cake and took it to our Easter play for the cast to taste-test. Let’s just say IT WAS A HIT! If you love coconut, nuts and cream cheese you will love this cake. It’s moist and rich and just plain delicious. We finally brought the rest of it backstage because people kept running up to the makeup room for another piece and we were afraid of missing our cues. Ha!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Ingredients | ||||||
| Eggs, beaten |
3 |
6 |
9 |
12 |
15 |
18 |
| Sugar |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Baby food carrots |
2 small jars |
4 small jars |
6 small jars |
8 small jars |
10 small jars |
12 small jars |
| Oil |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Crushed pineapple with juice |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Flour |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Baking soda |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| Salt |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| Vanilla |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| Cinnamon |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| Coconut |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Walnuts; chopped |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Frosting Ingredients | ||||||
| Cream cheese; softened |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Margarine; softened |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Confectioner’s sugar |
3 C. |
6 C. |
9 C. |
12 C. |
15 C. |
18 C. |
| Vanilla |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| Walnuts; chopped |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly Directions:
In a large bowl, combine cake ingredients. Mix well. Pour into 9×13 oiled pan or two 9-inch round oiled pans.
Freezing & Cooking Directions:
Bake at 350 degrees for 35-40 minutes. While cake is baking, make frosting. Combine cream cheese, margarine and vanilla. Add confectioner’s sugar 1 C. at a time. Beat until smooth.
Cool cake. Frost then top with chopped walnuts. Serve now or freeze for later.
Comments:
This cake is a sure hit! It’s very rich and filling but you just can’t seem to stop eating it.
Nutritional Info:
Per Serving: 803 Calories; 48g Fat (52.2% calories from fat); 11g Protein; 88g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 553mg Sodium.
Exchanges: 1 Grain (Starch); 1 Lean Meat; 1/2 Fruit; 9 Fat; 4 Other Carbohydrates.
Nanci Slagle
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