Coconut Pecan Carrot Cake
|Sifted cake flour||2 3⁄4 Cup (44 tbs)|
|Ground cinnamon||2 1⁄2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Vegetable oil||1 1⁄4 Cup (20 tbs)|
|Sugar||2 Cup (32 tbs)|
|Warm water||1⁄4 Cup (4 tbs)|
|Grated coconut||3 Cup (48 tbs)|
|Coconut pecan frosting||2 Cup (32 tbs)|
Combine flour, cinnamon, soda, and salt; set aside.
Combine oil and sugar; beat until smooth.
Combine egg yolks and water; add to oil mixture, beating well.
Stir in carrots and flour mixture, mixing until well blended.
Beat egg whites (at room temperature) until stiff peaks form; fold into creamed mixture.
Pour batter into 3 greased and floured 9-inch cake pans.
Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pans 10 minutes.
Remove layers from pans; place on wire racks, and let cool completely.
Spread Coconut-Pecan Frosting between layers and on top and sides of cake.