14 CARAT GOLD CAKE
United States Cuisine
Shared by: Second Banana on 7/15/2016
Prep Time 20 Minutes
Process Time 35 Minutes
Overall Time 55 Minutes
Preparation Style Bake
Listing 181 Recipes in 109 Categories
|This recipe serves 1|
1 3/4 cups All-purpose flour
3/4 cup Whole wheat flour
2 teaspoons Baking powder
1 1/2 teaspoons Baking soda
1 teaspoon Salt
2 teaspoons Cinnamon, ground
2 cups Sugar
1/2 cups chopped Walnuts
1 1/2 cups Vegetable oil
8 ounces crushed, drained Pineapple, canned
2 cups julienne Carrots
4 ea Eggs
3 1/2 ounces grated Coconut
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|Directions Preheat oven to 350°F / Gas Mark 4
Grease and flour three 9" round baking pans.
Mix together flours, baking powder, baking soda, salt, cinnamon and sugar in large mixing bowl. Add 1/2 cup finely chopped walnuts and set aside.
Put oil, pineapple and carrot pieces into blender container. Cover and process until carrots are finely chopped. Pour into bowl with dry ingredients. Add eggs and coconut. With an electric mixer at medium to low speed mix until the ingredients are moistened. Increase speed to medium and continue to mix one minute. Pour into prepared pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool for 10 minutes, remove from pan and cool on wire rack. Frost with your favourite icing.