Cream sugar and eggs then next flour, salt, soda and cinnamon. Blend well. Add carrots, pineapple and coconut. Blend well and pour into greased 9 x 13 pan. Bake @ 300 for 1 hour. Mix together the remaining ingredients until smooth. Spread over cooled cake.
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|Serving Size: 1 Serving (10056g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 41578 (94%)|
|Amt Per Serving||% DV|
|Total Fat 4619.7g||6160 %|
|Saturated Fat 2914.8g||14574 %|
|Monounsaturated Fat 1196.9g|
|Polyunsanturated Fat 177.1g|
|Cholesterol 13796.5mg||4245 %|
|Sodium 118440.9mg||4084 %|
|Potassium 7581.7mg||200 %|
|Total Carbohydrate 641.5g||189 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 626.8g|
|Protein 209g||299 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 44027
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