Happy Easter Baking!
Preheat oven to 350. Grease two 9 inch cake pans. Line the bottoms with parchment paper. For the picture above, I used a sheet pan instead. You can use a 13 x 9 inch sheet cake pan if you perfer.
Sift dry ingredients into a bowl. Stir dry ingredients together with a whisk to combine well. Add in sugar and mix well with the wire whisk. Slowly add Canola oil, eggs and vanilla. Beat well for about 2 minutes. Fold in the walnuts, coconut, carrots and pineapple. Pour equal amounts of cake batter into each pan. Set in the middle of the oven and bake for about 50-55 minutes, or until the edges have pulled away from the sides and a toothpick inserted in the middle comes out clean.
Remove from oven and let sit in pans 10 minutes. Turn out onto a wire rack and remove the parchment paper and let cake cool completely. When the cakes are cool, level with a serrated knife to take humps off. Spread cream cheese frosting between the layers and on top. Some people leave the icing off the sides, it’s your preference.
Cream Cheese Icing
2-8 ounce packages of cream cheese (softened)
2 sticks unsalted butter (softened)
1 teaspoon vanilla
4 cups sifted confectioner sugar
Mix cream cheese and butter well, add vanilla and slowly add powdered sugar…Beat well.
Optional to put nuts around edges of cake…but chop them much smaller.