My husband gave this recipe the nickname “Breaklava” since I layer phyllo dough, butter, and breakfast components in a manner akin to baklava. So breakfast is baklava! Any mix of cheese can be used to make it special.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 2 eggs
- 1 cup white sugar
- ⅔ cup vegetable oil
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 (15 ounce) can carrots, drained and pureed
- 1 (20 ounce) can crushed pineapple, drained
- 1 cup chopped walnuts
- 1 cup flaked coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, beat eggs, sugar and oil until smooth. Beat in flour mixture. Stir in pureed carrots, pineapple, walnuts and coconut. Pour batter into prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 367 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 141 mg |
| Sugars | 27 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Bad texture and bland flavour
tasted very bland.. will never make again.
I did not care for this recipe.
I would never try this recipe again. The flavor was lacking and it was overly sweet.
I made this cake for my mom’s birthday last week, and everyone enjoyed it! My stepdad, whose birthday is this week, has requested this cake as well. This cake goes great with Brown Sugar Cream Cheese Frosting (also on this site).