Ingredients
The following ingredients have 12 Servings
- 4 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup butter (room temperature)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups buttermilk
- 1 cup shredded coconut
- 3/4 cup grated carrots
- 3/4 cup grated apples
- 3/4 cup pineapple (drained and chopped)
- 1 cup pecans (chopped)
Instruction
- Preheat oven to 375º F. Spray bundt pan with baker's spray or coat well with shortening or butter and flour, making sure to discard any excess flour after coating.
- Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
- Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
- Gently stir in flour mixture, alternating with buttermilk. Stir until just combined. Fold in coconut, carrots, apples, pineapples and pecans and pour mixture into prepared bundt pan. Bake until a toothpick or skewer inserted in the middle comes out clean, about 55-60 minutes. You can follow my tips for how to tell when your cake is done.
- Once cake has baked, remove from the oven and allow to cool slightly in the pan. Then, invert onto a cake plate to finish cooling.
