3 eggs (Tara uses the ones from her chickens)
¾ c buttermilk (yes buttermilk you can add vinegar to fresh milk and sour it, but buttermilk is better. So what you do is: purchase buttermilk and freeze it in ¾ c. bags. Defrost as needed.)
¾ c vegetable oil
1 ½ c white sugar
2 teaspoons vanilla
2 1 ¾ teaspoon cinnamon
¼ teaspoon salt
2 c flour
2 teaspoons backing soda
1 c flaked coconut (yes, I used the bagged stuff- don’t tell Anna)
2 c shredded carrots and 8 oz crushed pineapple with juice (this is about one cup)
Optional: 1 c walnut and or 1 c dried cranberries or golden raisins
Preheat over to 350 degrees and grease an 8×12 pan -I used three round layer pan for a layer cake but I did have a bit of a disaster when I removed one layer too soon and it came apart)
Grease and flour your baking pan(s)
1. Combine dry ingredients
2. Combine pineapple, coconut, carrots (and other fruit and nuts)
(in the photos I didn’t add any optional nuts or fruit)
3. Beat together the eggs, oil, buttermilk, sugar and vanilla.
4. Beat in flour mixture.
5. With a large spoon fold in the fruit mixture.
6. if using an 8×12 pan bake 45-60 min and check with a toothpick.
If you make layers start checking them at 20 minutes.
Cool before removing from the pan and use a narrow spatula to help you remove them Layers was tricky but it worked.
