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Friday, May 6, 2016
Carrot Coconut Cake
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
1 1/2 cups vegetable oil
2 cups white sugar
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
3/4 cup chopped almonds or walnuts
1 cup flaked coconut
Mix all Dry ingredients
Mix all wet Ingredients , add carrot , nuts and coconut too.
Add dry ingredients to wet ingredients and gently fold the mixture.
Pour into the baking tray
Bake for 35 to 40 min in 325 degree preheated oven.
Let it cool and then cut and serve
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