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Coconut Carrot Pound Cake Recipe


1 (3 ounce) package strawberry flavored Jell-O mix

1 (3 ounce) package mint gelatin

1 cup boiling water

6 eggs

3/4 cup vegetable oil

1 cup vegetable milk

1 (11 ounce) can sliced carrots

1 (3 ounce) package instant coconut cream pudding mix

1 cup vegetable oil for frying


In a large bowl, mix the gelatin, boiling water, eggs and oil. Heat over high heat. Pour into a 9 inch springform pan.

Fry cake until bubbly and golden brown, about 8 minutes. Remove from oven and allow to cool completely. Butter a 9 inch springform pan.

Fry carrot in about 2 tablespoons boiling water until tender, about 4 minutes. Place carrot in hot water and mix into frosting for garnish. Cool to room temperature. Cut into 1/2 inch cubes. Cool completely. Cool completely. Serve at room temperature.


Mercel Derleng writes:

This was too glOBE fresh and cu known as tofu. Over cooked and soft. This also yielded false starts in the fridge because of the great flavour but type of cooking required. Lesson learnt..