Directions:
- Mix together the sugar, flour, baking soda, and cinnamon.
- In a separate bowl, mix eggs, pineapple and juice, oil, vanilla,salt,coconut, carrots, and pecans.
- Add dry ingredients to the liquid mixture, and mix to combine well.
- Line 3 (8 inch) cake pans with waxed paper and divide cake batter evenly between pans.
- Bake in a preheated 350 oven for 35 to 40 minutes.
- Remove from oven and allow to cool on racks 30 minutes.
- Remove cakes from pans, remove waxed paper, and allow to cool completely.
- Combine the frosting ingredients and mix well with an electric hand mixer.
- When cake is completely cool, frost layers and top, but not sides.
- Sprinkle top with the additional chopped pecans and toasted coconut and refrigerate until serving time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1046.34 Kcal (4381 kJ) | ||
| Calories from fat | 674.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 74.96g | 115% | |
|---|---|---|---|
| Cholesterol | 90.49mg | 30% | |
| Sodium | 1344.12mg | 56% | |
| Potassium | 876.63mg | 19% | |
| Total Carbs | 87.99g | 29% | |
| Sugars | 44.04g | 176% | |
| Dietary Fiber | 5.68g | 23% | |
| Protein | 11g | 22% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.6mg | 15% | |
| Calcium | 143.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 461.45 Kcal (1932 kJ) | ||
| Calories from fat | 297.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.06g | 115% | |
|---|---|---|---|
| Cholesterol | 39.91mg | 30% | |
| Sodium | 592.77mg | 56% | |
| Potassium | 386.6mg | 19% | |
| Total Carbs | 38.8g | 29% | |
| Sugars | 19.42g | 176% | |
| Dietary Fiber | 2.5g | 23% | |
| Protein | 4.85g | 22% | |
| Vitamin C | 0.7mg | 3% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.2mg | 15% | |
| Calcium | 63.2mg | 14% | |
* 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.
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