Polynesian Wedding Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6-8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Grease a 13-by-9-inch baking pan and set aside.
  • In a large mixing bowl, using a wooden spoon (do not use a mixer), combine oil and sugar until blended.
  • Add eggs, one at a time, mixing well after each addition, and vanilla. Gradually add dry ingredients, stirring until well blended.
  • Add shredded carrots, chopped nuts, pineapple and coconut and mix just until combined.
  • Bake for 50 minutes or until top of cake springs back when lightly touched.
  • After cake has cooled, top with cream cheese frosting or serve plain.
  • Cream Cheese Frosting:
  • Cream together the cream cheese and butter.
  • Add confectioners' sugar, milk, vanilla and most of the toasted coconut. Let cake cool completely and spread frosting on top. Decorate top with toasted coconut, if desired. Variation: Substituting 1 teaspoon of lemon zest for the vanilla and 1/2 teaspoon of fresh lemon juice for the milk will produce a nice lemony frosting.
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