POLYNESIAN WEDDING CAKE
(A carrot cake containing pineapple, coconut and nuts.)
2 tsp. cinnamon* 2 cups finely shredded carrots
2 tsp. baking soda 1 cup chopped nuts
1 tsp. salt 1 8-ounce can crushed pineapple, drained
1 ¼ cups vegetable oil 3 eggs
2 cups sugar** ¾ to 1 cup shredded coconut
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*Optional: also, 1+ tsp. nutmeg
1+ tsp. allspice
1 cup chopped dates and/or raisins
Preheat oven to 350° F.
Grease a 13-by-9-inch baking pan and set aside.
Combine flour, cinnamon, (nutmeg and allspice, if using), baking soda and salt; set aside.
In a large mixing bowl, using a wooden spoon (do not use a mixer), combine oil and sugar until blended.
Add eggs, one at a time, mixing well after each addition, and vanilla. Gradually add dry ingredients, stirring until well blended.
Add shredded carrots, chopped nuts, pineapple and coconut and mix just until combined.
Bake for 50 minutes or until top of cake springs back when lightly touched.
After cake has cooled, top with cream cheese frosting (recipe below) or serve plain.
Variations: Try two cups brown sugar rather than the white; also, try half white flour and half wheat; mandarin oranges.
CREAM CHEESE FROSTING
softened ½ teaspoon vanilla
¼ cup butter, softened 1 cup toasted coconut
3 cups confectioners’ sugar (optional)
Cream together the cream cheese and butter.
Add confectioners’ sugar, milk, vanilla and most of the toasted coconut. Let cake cool completely and spread frosting on top. Decorate top with toasted coconut, if desired.
Variation: Substituting 1 teaspoon of lemon zest for the vanilla and 1/2 teaspoon of fresh lemon juice for the milk will produce a nice lemony frosting.
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