Coconut Carrot Cake - Xwcg89a Recipe




Coconut Carrot Cake - Xwcg89a Ingredients

2 cup unsifted all purpose flour
2 1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 cup oil
3 eggs
2 cup sugar
1 can 8oz crushed pinapple in juic
2 cup grated carrots
1 1/3 cup coconut
1/2 cup chopped nuts

A Recipe for
Coconut Carrot Cake - Xwcg89a

 

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.


This Recipe for Coconut Carrot Cake - Xwcg89a is one of thousands in the Recipes-to-go Dessert Cookbook.


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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.




When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress

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This is a recipe for Coconut Carrot Cake - Xwcg89a from the recipe cookbook of Recipes-to-go (Dessert)


Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.




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Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%




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Coconut Carrot Cake - Xwcg89a

Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.







Coconut Carrot Cake - Xwcg89a Directions

Mix flour, baking soda, cinnamon, salt. Beat oil, sugar and eggs. Add
flour mixture. Beat until smooth. Add pineapple, carrots,nuts. Pour
into greased 13X9 in. pan Bake 350F for 50-60 minutes. Coconut Creat
Frosting: Toast 1 c. coconut. Cream 1 pkg. cream cheese with 1/4 c.
butter. Alternately add 3 c siffted confectioners sugar, 1 T milk,1/2
tsp vanilla. Beat until smooth. Add 1/2 the coconut. Frost cake; top
with rest of coconut.

Serves: 12

 

 

 

 

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