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Categories:
flour soda salt cinnamon eggs vegetable oil buttermilk sugar vanilla pineapple carrots flaked coconut walnuts sugar soda buttermilk butter corn syrup vanilla butter cream cheese vanilla powdered sugar orange rind orange juice
Viewed: 33 - Published at: 8 years agoIngredients
- 2 c. Flour
- 2 tsp Soda
- 1/2 tsp Salt
- 2 tsp Grnd cinnamon
- 3 x Large eggs, well beaten
- 3/4 c. Vegetable oil
- 3/4 c. Buttermilk
- 2 c. Sugar
- 2 tsp Vanilla extract
- 8 ounce Can crushed pineapple, liquid removed
- 2 c. Grated carrots
- 3 1/3 ounce Can flaked coconut
- 1 c. Minced walnuts
- 1 c. Sugar
- 1/2 tsp Soda
- 1/2 c. Buttermilk
- 1/2 c. Butter
- 1 Tbsp. Light corn syrup
- 1 tsp Vanilla extract
- 1/2 c. Butter, softened
- 8 ounce Cream cheese, softened
- 1 tsp Vanilla extract
- 2 c. Sifted powdered sugar
- 1 tsp Grated orange rind
- 1 tsp Orange juice
Method
- Combine flour, soda, salt, and cinnamon; set aside.
- Combine Large eggs, oil, buttermilk, sugar and vanilla; beat till smooth.
- Stir in flour mix, pineapple, carrots, coconut, and minced walnuts.
- Pour batter in to 2 greased and floured 9 inch round cake pans.
- Bake at 350 degrees for 35 to 40 min or possibly till a wooden pick inserted in center comes out clean.
- Immediately spread Buttermilk Glaze proportionately over layers.
- Cold in pans 15 min; remove from pans, let cold completely.
- Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake.
- Store cake in refrigerator.
- Buttermilk Glaze: Combine sugar, soda, buttermilk, butter and corn syrup in a Dutch oven.
- Bring to a boil; cook 4 min, stirring often.
- Remove from heat, and stir in vanilla.
- Orange-Cream Cheese Frosting: Combine butter and cream cheese, beating till light and fluffy.
- Add in vanilla powdered sugar, rind and juice; beat till smooth.
