Nutritional Info

Nutrition Facts

Serving Size 1 (46g)

Calories 145
Calories from Fat 57 (39%)
Amount Per Serving %DIV
Total Fat 6.3g 10%
Saturated Fat 0.9g 5%
Monounsaturated Fat 4.4g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 41.5mg 14%
Sodium 179.7mg 8%
Potassium 130.5mg 3%
Total Carbohydrate 17.7g 6%
Dietary Fiber 1.7g 7%
Sugars 0.6g
Protein 4.2g 8%

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Recipe Description
Don't tell your guests there's parsnips in this moist and dense layer cake until after they've tasted it and started to rave about how incredibly delicious it is. I like to frost it with butter cream cheese frosting, but it also goes well with whipped cream or any vanilla or spice frosting.
Prep time
20 min
Cook time
35 min
Ready In
55 min


Serves Tool

Serves To:USMetric
1 Cup(c)  sweetened coconut, shredded
8 Ounce(oz)  juice packed, crushed pineapple, undrained
1 1/2 Cup(c)  parsnips, finely shredded
1 Teaspoon(t)  vanilla
1/2 Cup(c)  vegetable oil
1/2 Cup(c)  sweetened cream of coconut
3/4 Cup(c)  sugar
2   eggs
1 Cup(c)  walnuts, chopped
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  baking soda
2 Teaspoon(t)  baking powder
2 Teaspoon(t)  cinnamon, ground
3/4 Cup(c)  whole wheat flour
1 1/4 Cup(c)  all purpose flour


Preheat the oven to 350° F. Heavily grease and flour two 9 inch round cake pans. In a medium bowl or on a sheet of waxed paper, stir together both flours, the cinnamon, baking powder, baking soda and salt. Add the walnuts and toss to coat. In a large bowl, beat the eggs. Add the sugar and beat until thick. Beat in the cream of coconut, vegetable oil and vanilla. Stir in the parsnips and pineapple. Stir in the flour mixture until completely combined. Stir in the shredded coconut. Pour into prepared pans. Bake 25 to 35 minutes, or until a wooden pick inserted in the center comes out clean.

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