Rating: 4.5 stars
54 Ratings
  • 5 star values: 33
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 4

This cake brings back memories of Easter, childhood and family.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain pineapple and reserve the juice, set aside.

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  • In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. Make a well in the center of flour mixture and add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut, walnuts and pineapple.

  • Pour into a 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake pulls away from pan. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.

  • In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake.

Nutrition Facts

717 calories; protein 7.3g; carbohydrates 89.9g; fat 38g; cholesterol 62mg; sodium 543.5mg. Full Nutrition
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