CARROT COCONUT CAKE POTLUCK

FOR THE CAKE:
3 medium carrots, sliced
1 piece orange peel (1-inch square)
1 cup orange juice
1/4 cup cooking oil
1 box yellow cake mix (2-layer size)
3 eggs
FOR THE BROILED TOPPING:
1 1/3 cups coconut
3/4 cup brown sugar
3/4 cup chopped pecans
1/3 cup milk
1/4 cup butter or margarine, melted
1 teaspoon vanilla

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a 13x9x2 inch baking pan.

Combine carrots, orange peel, juice and oil in a blender container or food processor bowl. Cover and blend or process until carrots are finely chopped. Set aside.

In a large mixer bowl combine carrot mixture, cake mix and eggs. beat just until blended. Beat on medium speed for 2 minutes, scraping sides occasionally. Turn batter into prepared baking pan.

Bake in 350 degree F oven for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven.

Turn oven to broil.

TO MAKE THE TOPPING:
Combine coconut, brown sugar and pecans. Stir in milk, butter and vanilla.

Using the back of a spoon or small spatula, quickly spread coconut topping over hot cake in pan.

Broil cake 4 to 5 inches from heat for 2 to 3 minutes or until coconut topping is golden brown. Serve warm or cool.

Servings: 12
Source: Better Homes and Gardens, August 1987