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
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Cake:
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Combine flour, soda, salt, and cinnamon; set aside
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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.
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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).
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Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator. Yield: One 3 layers cake.
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Buttermilk Glaze:
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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.
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Frosting:
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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.