Carrot-Coconut Cake(Makes 12 Servings)

• 2 c. all-purpose flour
• 2 1/2 tsp. baking powder
• 2 tsp. ground cinnamon
• 1/4 c. Blue Bonnet margarine, softened
• 1 1/2 c. sugar
• 3 eggs
• 1/2 c. milk
• 2 c. grated carrots
• 1 1/3 c. flaked coconut
• 1/2 c. chopped walnuts
• 1 (8 oz.) can crushed pineapple in its own juice, undrained
• Coconut Cream Cheese Frosting
• toasted flaked coconut and carrot flowers (for garnish)

1. In small bowl, combine flour, baking powder and cinnamon; set aside.
2. In medium bowl, with electric mixer at medium speed, beat margarine, sugar and eggs until creamy.
3. Alternately stir in milk and flour mixture until blended.
4. Mix in carrots, coconut, walnuts and pineapple with juice until blended.
5. Spread into 2 greased 9-inch round cake pans.
6. Bake at 350u0b0 for 40 minutes or until toothpick inserted in center comes out clean.
7. Cool on wire rack for 10 minutes.
8. Remove from pans; cool completely on wire racks. Frost cake with Coconut Cream Cheese Frosting.
9. Garnish with coconut and carrot flowers, if desired.

flour, baking powder, ground cinnamon, bonnet margarine, sugar, eggs, milk, carrots, flaked coconut, walnuts, pineapple, coconut cream cheese, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506880 (may not work)