Tropical Carrot Cake recipe I posted in the early stages of my blog.
(8-ounce) can crushed pineapple, drained
1 cup flaked coconut
Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside. Or use a 9 x 13 pan that has been sprayed with Pam. Or use 24 muffin cups sprayed with Pam.
Stir together first 4 ingredients.
In another bowl, beat eggs and next 4 ingredients at medium speed with an electric
mixer until smooth. Add flour mixture, beating at low speed until
blended. Fold in carrots and next 3 ingredients. Pour batter into
Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in
center comes out clean. Drizzle Buttermilk Glaze evenly over cakes. Cool in pans on wire racks 15 minutes. Remove from pans, and cool
completely on wire racks. Spread Cream Cheese Frosting on cakes.
This makes 30 babycakes. You can cut the glaze in half if you are making these.
1 1/2 teaspoons
1 stick butter
light corn syrup
Bring first 5 ingredients to a boil in a large Dutch oven over
medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and
stir in vanilla. Use a big pot because the soda causes a big volume until it cooks down.
CREAM CHEESE FROSTING:
1 8 oz. package cream cheese
2-3 tablespoons milk or cream
3-4 cups powdered sugar
1 teaspoon vanilla
Combine all ingredients until smooth. If too thin add more sugar, if too thick add more cream.