This delightful Baby Food Pineapple Coconut Carrot Cake recipe promises a moist, flavorful dessert that’s bursting with tropical goodness, all without the hassle of grating carrots! With a cook time of just 40 minutes and a total time of 50 minutes, it’s a quick and easy treat perfect for any occasion, whether it’s a potluck, a lunchtime snack, or a sweet ending to a family meal. Let’s dive into the details of this scrumptious recipe!
Ingredients:
- 2 cups of all-purpose flour
- 2 cups of white sugar
- 2 teaspoons of baking soda
- 2 teaspoons of cinnamon
- 1 teaspoon of salt
- 1 cup of vegetable oil
- 1 1/2 cups of eggs (approximately 3 large eggs)
- 1 can (about 8 ounces) of crushed pineapple, drained
- 1 cup of chopped walnuts
- 1 cup of flaked coconut
- 4 ounces of cream cheese
- 2 tablespoons of butter
- 1 teaspoon of vanilla extract
- 1 cup of confectioners’ sugar
Instructions:
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Preheat Oven: Begin by preheating your oven to 350 degrees Fahrenheit.
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Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, white sugar, baking soda, cinnamon, and salt. Mix well to ensure even distribution of the dry ingredients.
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Add Wet Ingredients: Next, add the vegetable oil, eggs, and baby food to the dry ingredients. Mix on low speed until the batter is well combined and smooth.
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Fold in Pineapple, Nuts, and Coconut: Gently fold in the drained crushed pineapple, chopped walnuts, and flaked coconut until they are evenly distributed throughout the batter.
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Prepare Pans: Grease and flour two 9-inch round cake pans to prevent sticking.
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Bake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for approximately 35 minutes, or until the center of the cakes tests done with a toothpick or cake tester.
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Cool: Once baked, remove the cakes from the oven and allow them to cool in the pans for 15 minutes on a wire rack. Afterward, carefully remove the cakes from the pans and allow them to cool completely before frosting.
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Prepare Frosting: In a separate large bowl, beat the cream cheese and butter together until smooth and creamy. Add the vanilla extract and confectioners’ sugar, and continue to beat until the frosting reaches your desired spreading consistency.
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Frost Cakes: Once the cakes are completely cooled, frost them generously with the prepared cream cheese frosting. For an extra touch of flavor and texture, sprinkle the top with additional chopped walnuts and coconut if desired.
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Storage: If you happen to have any leftovers (which might be rare because it’s so delicious!), store the cake in the refrigerator to maintain its freshness.
Nutritional Information (Per Serving):
- Calories: 876
- Fat: 51.8g
- Saturated Fat: 15.5g
- Cholesterol: 111.6mg
- Sodium: 568.4mg
- Carbohydrates: 99.4g
- Fiber: 2.3g
- Sugar: 79.3g
- Protein: 7.8g
Recipe Notes:
- This cake is incredibly versatile and can be customized to suit your preferences. Feel free to add additional toppings such as shredded coconut, chopped nuts, or even a drizzle of caramel or chocolate sauce.
- For a healthier twist, you can substitute some of the white sugar with natural sweeteners like honey or maple syrup, and use whole wheat flour instead of all-purpose flour.
- If you’re short on time, you can use store-bought cream cheese frosting instead of making it from scratch, although homemade frosting always adds a special touch!
- Be sure to drain the crushed pineapple well to prevent excess moisture in the cake batter, which could affect the texture of the finished product.
- This cake is best enjoyed within a few days of baking, but leftovers can be stored in an airtight container in the refrigerator for up to a week.
With its tropical flavors and moist, tender crumb, this Baby Food Pineapple Coconut Carrot Cake is sure to become a family favorite. Whether you’re serving it for a special occasion or just craving a sweet treat, this easy-to-make recipe is guaranteed to impress!
