Coconut Cranberry Carrot Cake | | Ingredients: | 1 1/2 cup all-purpose flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup sugar 1 cup salad oil | | 2 eggs 1 cup grated carrots 1/2 cup chopped walnuts 1 cup sweetened, dried cranberries 2 2/3 cup coconut 1-16 ounce can cream cheese frosting | | Directions: | 1. Mix flour, baking powder, salt, and cinnamon. Beat sugar and oil at medium speed of electric mixer until well mixed. 2. Stir in flour mixture. Add eggs, one at a time, beating well after each addition. 3. Stir in carrots, nuts, cranberries, and 2/3 cup of theh coconut. 4. Pour into greased and floured 9-inch bundt pan or 6-cup ring mold. 5. Bake at 350 F degress for 35 minutes, or until cake tester inserted in center comes out clean. Cool in pan 15 minutes. 6. Remove from pan and finish cooling on rack. Frost with cream cheese frosting and cover with remaining coconut. | |