Carrot-Coconut Cake
Description
Homemade baked goods for tea. The unusual combination of coconut and carrot makes this cake a real surprise at the festive table. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Grease two pie pans or line them with parchment paper. Mix together flour, baking powder, cinnamon, and nutmeg.
- 2
Step 2
2. Add a cup of fresh pineapple to a food processor and puree. Set aside.
- 3
Step 3
3. Beat the butter and sugar together in a large bowl with an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition.
- 4
Step 4
4. Add the flour mixture alternately with the milk, beating after each addition.
- 5
Step 5
5. Add carrots, coconut, pineapple, walnuts (if you are using them), mix well.
- 6
Step 6
6. Pour the batter into pie pans. Bake for 35-40 minutes. Let the pie cool in the pan for 10 to 15 minutes. Remove from the pan and let cool completely on a wire rack.
- 7
Step 7
7. Place one cake on a plate, spread with cream glaze, top with the second cake, and spread again with glaze. Chill, cut into pieces, and serve.