Carrot-Coconut Cake

• 2 cups flour
• 2-1/2 tsp. CALUMET Baking Powder
• 2 tsp. ground cinnamon
• 3/4 cup (1-1/2 sticks) margarine or butter, softened
• 1-1/2 cups sugar
• 3 eggs
• 1/2 cup milk
• 2 cups shredded carrots
• 1 cup BAKER'S ANGEL FLAKE Coconut
• 1/2 cup chopped PLANTERS Walnuts
• 1 can (8 oz.) crushed pineapple in juice, undrained
• Cobertura clasica de queso crema

1. Preheat oven to 350F.
2. Mix flour, baking powder and cinnamon until well blended; set aside.
3. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy.
4. Add eggs, one at a time, mixing well after each addition.
5. Add flour mixture alternately with the milk, beating until well blended after each addition.
6. Add carrots, coconut, walnuts and pineapple with its juice; mix well.
7. Pour evenly into two greased 9-inch round cake pans.
8. Bake 40 min.
9. or until toothpick inserted in centers comes out clean.
10. Cool in pans 10 min.
11. Remove from pans to wire racks; cool completely.
12. Place one of the cake layers on serving plate; spread with some of the PHILADELPHIA Cream Cheese Frosting.
13. Cover with remaining cake layer.
14. Spread top and side of cake with remaining frosting.
15. Store in refrigerator.

flour, baking powder, ground cinnamon, margarine, sugar, eggs, milk, carrots, s angel, walnuts, pineapple, crema

Taken from www.kraftrecipes.com/recipes/carrot-coconut-cake-68961.aspx (may not work)