Aunt Ada's Carrot-Coconut Cake Recipe

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Aunt Ada's Carrot-Coconut Cake
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Ingredients
13
Count
Nutrition
621
Calories
Total time
36
Minutes
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Ingredients:

Directions:

  1. * Don't use canola oil, which is very thin. Use sunflower or corn oil, or other cooking oil.
  2. ** Crushed pineapple comes in 440g (14 oz)tins here in South Africa: the 1/2 lb is what you will more or less have after draining lightly. You do not have to weigh the pineapple to be the exact weight given above. The trick is to let most of the liquid drain off by itself, but the pineapple should still be fairly juicy, so do not press on it - just tip into a sieve over a bowl.
  3. ***I'm not sure whether you get the fine, unsweetened dessicated coconut in the USA. If not, use sweetened; it should not make a huge difference.
  4. Preheat oven to 375 deg F/190 deg C, and about 25 deg.F/10 deg C less if you're using a fan/convection oven.
  5. Grease a cake tin: I use a square one, about 7 - 8 square, which is about 23 cm square. Line the bottom only with nonstick or wax paper, and grease the paper again. Grease sides well. (Or use an average-sized round tin).
  6. Open the can of crushed pineapple, and let it drain in a sieve set over a bowl. Leave until needed.
  7. If you have a fine processor blade, you could use that to grate the carrots, but a box grater normally has a side with finer holes: I use that.
  8. Mix the flour, baking powder and spices in a bowl. I don't sift cake flour.
  9. Beat the oil, eggs, vanilla and sugar very well in a roomy bowl, until creamy and lighter in colour. The sugar will not dissolve completely.
  10. Stir in the flour, alternately with the rest of the ingredients: pineapple (which will still contain juice), carrot, coconut and walnuts.
  11. Mix well with a wooden spoon or electric mixer.
  12. The batter is fairly runny. Pour into the prepared tin. If using a square tin it's a good idea to cover the corners with pieces of foil to prevent burning.
  13. Bake for about 1 hour 10 minutes or until a skewer inserted comes out clean.
  14. Do this test, because ovens differ and your cake might need a few minutes more.
  15. Turn out, and cool.
  16. Topping: use any cream or creamed cottage cheese topping or icing.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 621.11 Kcal (2600 kJ)
Calories from fat 329.64 Kcal
% Daily Value*
Total Fat 36.63g 56%
Cholesterol 46.5mg 16%
Sodium 237.83mg 10%
Potassium 486.62mg 10%
Total Carbs 70.92g 24%
Sugars 37.05g 148%
Dietary Fiber 1.84g 7%
Protein 6.57g 13%
Vitamin C 3.5mg 6%
Vitamin A 0.2mg 6%
Iron 3.1mg 17%
Calcium 107.9mg 11%
Amount Per 100 g
Calories 382.94 Kcal (1603 kJ)
Calories from fat 203.23 Kcal
% Daily Value*
Total Fat 22.58g 56%
Cholesterol 28.67mg 16%
Sodium 146.63mg 10%
Potassium 300.02mg 10%
Total Carbs 43.73g 24%
Sugars 22.84g 148%
Dietary Fiber 1.13g 7%
Protein 4.05g 13%
Vitamin C 2.2mg 6%
Vitamin A 0.1mg 6%
Iron 1.9mg 17%
Calcium 66.5mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.1
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

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