Fruit Salad Cake

Name: Fruit Salad Cake
Yield: 8
Ingredients: 2 cups of fruit salad (mango, banana, orange, and pineapple chunks); 3 1/2 cups of all-purpose flour; 2 tablespoons of baking soda; 1 tablespoon of salt; 4 eggs; 3 1/2 cups of grated carrots; 1/4 cup of chopped nuts; 1/4 cup of freshly shredded coconut; 1/4 cup of unsalted butter, softened; 1/2 can of heavy cream; 1 cup of confectioners' sugar; 1 tablespoon of vanilla extract

1
2 cups of fruit salad (mango, banana, orange, and pineapple chunks)
2
3 1/2 cups of all-purpose flour
3
2 tablespoons of baking soda
4
1 tablespoon of salt
5
4 eggs
6
3 1/2 cups of grated carrots
7
1/4 cup of chopped nuts
8
1/4 cup of freshly shredded coconut
9
1/4 cup of unsalted butter, softened
10
1/2 can of heavy cream
11
1 cup of confectioners' sugar
12
1 tablespoon of vanilla extract

Ingredients

1
2 cups of fruit salad (mango, banana, orange, and pineapple chunks)
2
3 1/2 cups of all-purpose flour
3
2 tablespoons of baking soda
4
1 tablespoon of salt
5
4 eggs
6
3 1/2 cups of grated carrots
7
1/4 cup of chopped nuts
8
1/4 cup of freshly shredded coconut
9
1/4 cup of unsalted butter, softened
10
1/2 can of heavy cream
11
1 cup of confectioners' sugar
12
1 tablespoon of vanilla extract

Directions

1
Sift together the flour, baking soda, and salt
2
Set aside
3
Beat the eggs until light and fluffy
4
Add 2 cups of grated carrots and beat until well combined
5
Mix in the fruit salad and fold until just combined
6
Pour the batter into a greased and floured 9x13-inch baking dish
7
Sprinkle with chopped nuts, shredded coconut, and confectioners' sugar
8
Bake at 350°F for 45-50 minutes or until a toothpick inserted comes out clean
9
While the cake is baking, prepare the cream sauce by heating the heavy cream, unsalted butter, and vanilla extract in a saucepan over medium heat until smooth
10
Remove the cake from the oven and brush with the warm cream sauce
11
Let it cool before serving.