Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
43
High
Nutrition per serving
Calories472.1 kcal (24%)
Total Fat22.4 g (32%)
Carbs65.8 g (25%)
Sugars53.3 g (59%)
Protein3.9 g (8%)
Sodium250 mg (12%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
2 call purpose flour
1 tspbaking soda
2 tspground cinnamon
½ tspsalt
3eggs
large
¾ cbuttermilk
¾ cvegetable oil
1 tspvanilla extract
1 ¼ csugar
2 ccarrots
peeled and grated
1 ½ csweetened flaked coconut
8 ozcan crushed pineapple
drained
1 cupsugar
½ cupbuttermilk
½ cupbutter
1 tablespoonlight corn syrup
1 ½ teaspoonbaking soda
1 teaspoonvanilla extract
8 ozcream cheese
softened
¼ cbutter
softened
1 Tbspbrown sugar
½ tspground cinnamon
¾ tspvanilla extract
4 cpowdered sugar
¼ ctoasted coconut
Instructions
Step 1
1. Preheat oven to 350 degrees F. Spray 13×9 in pan
Step 2
with non-stick cooking spray. Set aside. For cake,
Step 3
whisk together flour, baking soda, cinnamon and
Step 4
salt in a medium bowl. Set aside.
Step 5
2. Place eggs, buttermilk, vegetable oil, vanilla
Step 6
extract, and sugar in a large bowl and mix until
Step 7
smooth. Slowly add in dry ingredients and mix until
Step 8
just combined. Gently fold in carrots, coconut, and
Step 9
pineapple. Pour batter evenly into prepared pan and
Step 10
bake 35 to 40 minutes or until cake springs back
Step 11
when pressed.
Step 12
3. While the cake is baking prepare the glaze. Add
Step 13
sugar, buttermilk, butter, corn syrup and baking
Step 14
soda to medium sized saucepan over medium heat.
Step 15
Vigorously stir mixture for about 8 minutes. The
Step 16
glaze with turn a light amber color. Remove from
Step 17
heat and stir in vanilla extract. Set aside until ready
Step 18
to use.
Step 19
4. When the cake comes out of the oven, immediately
Step 20
poke holes in cake. Pour the buttermilk glaze evenly
Step 21
over the top of the hot cake. Let cake cool
Step 22
completely.
Step 23
5. For the frosting mix together cream cheese and
Step 24
butter until light and fluffy. Add brown sugar,
Step 25
cinnamon and vanilla extract and mix until
Step 26
combined. Slowly add powdered sugar and mix until
Step 27
smooth. Spread evenly over cooled cake. Top with coconut
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