by Julee Rosso and Sheila Lukins
from The Silver Palate Cookbook: 25th Anniversary Edition
(Workman, 2007)
Makes 10 to 12 portions
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| convert | Ingredients | |
| For the cake | ||
| Butter, for greasing the pan | ||
| 3 cups | unbleached all-purpose flour | |
| 3 cups | sugar | |
| 1 teaspoon | salt | |
| 1 tablespoon | baking soda | |
| 1 tablespoon | ground cinnamon | |
| 1 1/2 cups | corn oil | |
| 4 large | eggs, lightly beaten | |
| 1 tablespoon | vanilla extract | |
| 1 1/2 cups | shelled walnuts, chopped | |
| 1 1/2 cups | shredded sweetened coconut | |
| 1 1/3 cups | puréed cooked carrots | |
| 3/4 cup | drained crushed pineapple | |
| Cream Cheese Frosting | ||
| for the Cream Cheese frosting | ||
| 8 ounces | cream cheese, at room temperature | |
| 6 tablespoons | unsalted butter, at room temperature | |
| 3 cups | confectioners' sugar | |
| 1 teaspoon | vanilla extract | |
| Juice of 1/2 lemon (optional) | ||
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1. Preheat the oven to 350°F (175°C). Grease two 9-inch springform pans.
2. Sift the dry ingredients into a bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the walnuts, coconut, carrots, and pineapple.
3. Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
4. Cool on a cake rack for 3 hours. Fill and frost the cake with the Cream Cheese Frosting.
Make the frosting
1. Cream together the cream cheese and butter in a mixing bowl.
2. Slowly sift in the confectioners' sugar and continue beating until fully incorporated. The mixture should be free of lumps.
3. Stir in the vanilla, and lemon juice if desired.
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