Sally Cevasco’s (a.k.a. Sally Thompson) Pineapple Coconut Carrot Cake
This is part of the quote from my original recipe that was printed in the “King Arthur Flour 200th Anniversary Cookbook” back when I worked there, circa 1992.
“This embellished variation of the familiar carrot cake is the inspiration of Sally Thompson.”
- 1 1/2 cups Saflower oil
- 4 eggs Organic
- 2 tsp. vanilla
- 1 1/2 cups Sugar
- 2 cups King Arthur Flour-Organic All purpose
- 1 1/2 tsp. baking powder
- 2 tsp. baking soda
- 1 tsp. salt
- 1 TBS. cinnamon
- 1/2 tsp. nutmeg
- 2 1/2 cups finely grated carrots
- 1 cup shredded or flaked coconut
- 1 8 oz. can crushed pineapple drained
- 1/2 cup chopped nuts optional
Cream Cheese Frosting
- 1/2 cup (1 stick) butter
- 8 oz. cream cheese, softened
- 1 tsp. vanilla
- 3 1/2 cups (1 lb. box) confectioners’ sugar
- 1 cup chopped nuts optional
- 1/2 cup minced candied ginger or 1 tsp. ground ginger optional
- milk to make frosting spreadable
Preheat your oven to 350°F
Beat together for at least two minutes the oil, eggs, vanilla and sugar.
Blend the flour, baking powder, baking soda, salt and spices together.
Add the liquid ingredients and stir just enough to blend them.
Gently fold in the grated carrots, coconut, pineapple and nuts.
Pour this batter into a lightly greased, 10 X 14-inch cake pan and bake for 35 to 40 minutes, or a 9 X 13-inch cake pan and bake for 45 to 50 minutes. (alternatively you can use three 8-inch cake pans for 3 layers)
Frosting: Combine the butter, cream cheese and vanilla.
Beat until light and fluffy.
Add the sugar gradually, beating well.
Stir in the nuts and/or ginger if desired.
Add milk, a very little at a time, until the frosting is a spreadable consistency.