Grease three 9inch round cake pans; line with wax paper. Lightly grease and flour wax paper. Set aside.
Chop pecans and set aside.
Weigh coconut and set aside.
Chop pineapple to get rid of the stringy pineapple pieces.
Chop carrots and set aside.
Stir together flour, salt,
Ground cinnamon, and
Beat eggs at medium speed with
Add flour mixture, beat on low speed until blended.
Fold in carrot,
Coconut and Pecans.
Pour batter into prepared pans. Bake at 350 for 25-30 minutes or until a wooden pick inserted in center comes out clean.
Bring 1 cup sugar, 1 1/2 teaspoons baking soda, 1/2 cup buttermilk, 1/2 cup butter, and 1 tablespoon light corn syrup to a boil over medium heat.
Boil 4 minutes, stir constantly until glaze is a golden. Remove from heat and stir in 1 teaspoon vanilla. Cool slightly.
Drizzle warm glaze evenly over warm cake layers; cool in pans on wire racks 15 min. Remove from pans, inverting layers. Peel off wax paper; inverting again, glaze side up. Cool completely on racks.
Beat 11ounces softened cream cheese and 3/4 cup softened butter at medium speed until smooth. On low gradually beat in 16 ounces powdered sugar until light and fluffy. Stir in 1 1/2 teaspoons vanilla.
Spread cream cheese frosting between layers, on top, and sides of cake. Chill cake several hours before slicing. Store in refrigerator.
- 2.0c Flour
- 2.0tsp Baking soda
- 1/2tsp Salt
- 2.0tsp Ground cinnamon
- 3.0 Eggs
- 2.0c Sugar
- 3/4c Vegetable oil
- 3/4c Buttermilk
- 2.0tsp Vanilla extract
- 2.0c Grated carrot
- 8.0oz Crushed pineapple, drained
- 1/2oz Flaked coconut
- 1.0c Chopped pecans
- Buttermilk glaze with ingredients
- Cream cheese frosting with ingredients
Big Spring, Texas