Categories: Desserts

Ingredients

• Cake:
• 2 cup flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 3 eggs, well beaten
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 cup sugar
• 2 tsp vanilla extract
• 1 8oz can crushed pineapple, very well drained
• 2 cup grated carrots
• 1 3.5oz can flaked coconut
• 1 cup chopped pecans (or walnuts)
• Buttermilk Glaze (recipe follows)
• Orange-Cream Cheese Frosting (recipe follows)
• Buttermilk Glaze:
• 1 cup sugar
• 1/2 tsp baking soda
• 1/2 cup buttermilk
• 1/2 cup butter
• 1 Tbsp light corn syrup
• 1 tsp vanilla extract
• Orange-Cream Cheese Frosting
• 1/2 cup butter, softened
• 1 8oz package cream cheese, softened
• 1 tsp vanilla extract
• 2 cup powdered sugar (more if needed to get correct consistency)
• 1 tsp grated orange rind

Directions

1. Cake:

2. Combine flour, soda, salt, and cinnamon; set aside

3. Combine eggs, oil, buttermilk, sugar, and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut, and chopped nuts. Pour batter into three well greased and floured 9" round cakepans.

4. Bake at 350 for 35-40 minutes or until and wooden pick inserted in center comes out clean. Immediately spread Buttermilk Glaze evenly over layers. Cool completely in pans (this takes a long time); remove from pans onto cooling rack (or onto something flat, like a cookie sheet lined with wax paper so you can wrap the individual layers).

5. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator. Yield: One 3 layers cake.

6. Buttermilk Glaze:

7. Combine sugar, soda, buttermilk, butter, and corn syrup in a deep saucepan. Bring to a boil; cook 4 minutes (it will be very foamy, so stir a lot), stirring often. Remove from heat and stir in vanilla. Yield: about 1 1/2 cups.

8. Frosting:

9. Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, and rind; beat until smooth. Yield: enough for 3 layer cake.

Email to a friend | Print this recipe | Back