Carrot Coconut Cake

By LoriCaputo

Ingredients

• 2 cups flour
• 2-1/2 tsp. CALUMET Baking Powder
• 2 tsp. ground cinnamon
• 3/4 cup (1-1/2 sticks) margarine or butter, softened
• 1-1/2 cups sugar
• 3 eggs
• 1/2 cup milk
• 2 cups shredded carrots
• 1 cup BAKER'S ANGEL FLAKE Coconut
• 1/2 cup chopped PLANTERS Walnuts
• 1 can (8 oz.) crushed pineapple in its own juice, undrained

Preparation

Step 1

PHILADELPHIA® Cream Cheese Frosting
PREHEAT oven to 350°F. Mix flour, baking powder and cinnamon until well blended; set aside.
BEAT margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, walnuts and pineapple; mix well. Pour evenly into 2 greased 9-inch round cake pans.
BAKE 40 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on serving plate; spread with PHILADELPHIA® Cream Cheese Frosting. Cover with remaining cake layer. Spread top and side of cake with remaining frosting. Store in refrigerator.