This carrot and pineapple cake is a delightful twist on the classic dessert, offering a moist texture and a burst of tropical flavor.
Preheat your oven to 350°F (175°C) and grease a 13x9-inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a large bowl, combine the sugar, buttermilk, eggs, and vanilla, and whisk until smooth.
Whisking thoroughly ensures the sugar dissolves properly.
In another bowl, mix the flour, baking soda, salt, and cinnamon.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the cake tender.
Fold in the grated carrots, chopped walnuts, crushed pineapple, and shredded coconut.
Folding gently helps maintain the batter's airiness.
Pour the batter into the prepared pan and spread evenly.
Leveling the batter ensures even baking.
Bake in the preheated oven for 55 minutes or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the timer to avoid overbaking.
In a saucepan, combine the powdered sugar, buttermilk, butter, light corn syrup, and baking soda. Bring to a boil and cook for 4 minutes, stirring constantly.
Stirring constantly prevents the glaze from burning.
Remove the glaze from heat and stir in the vanilla.
Adding vanilla off-heat preserves its flavor.
Pour the glaze over the warm cake and let it cool completely.
Pouring the glaze while the cake is warm helps it absorb better.
In a bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until fluffy.
Ensure the cream cheese is softened for a smoother frosting.
Spread the frosting evenly over the cooled cake.
Use an offset spatula for a professional finish.
Slice the cake into pieces and serve. Enjoy your delightful creation!
Clean the knife between slices for neat edges.
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