Harvard Beet Cake
Harvard Beet Cake combines the natural sweetness of beets with pineapple and coconut, creating a moist, flavorful dessert with a striking reddish-brown hue. Perfect for those who enjoy unique, colorful cakes with a nutty crunch and tropical notes, suitable for gatherings or special occasions.
Ingredients
- 1 cup oil ⓘ
- 2 tablespoons butter or margarine ⓘ
- 2 cups sugar ⓘ
- 3 large eggs ⓘ
- 2 teaspoons vanilla ⓘ
- 1/2 cup cottage cheese ⓘ
- 1 cup crushed pineapple with juice ⓘ
- 1 cup canned Harvard beets, diced ⓘ
- 2 1/2 cups flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup chopped nuts ⓘ
- 1/2 cup shredded coconut ⓘ
Instructions
- Mix the flour, salt, and baking soda together and set aside.
- In a large bowl, combine oil, butter, sugar, eggs, vanilla, cottage cheese, crushed pineapple with juice, and diced Harvard beets. Mix until well combined.
- If beets are sliced, cut them into smaller pieces.
- Beat the mixture for about 3 minutes; then add the flour mixture and beat in until incorporated.
- Stir in chopped nuts and shredded coconut.
- Spoon the batter into a greased and floured 9 x 13-inch baking pan.
- Bake at 350°F (175°C) for 50 to 60 minutes, testing with a toothpick for doneness.
- For a glass pan, reduce oven temperature to 325°F (160°C).
- Allow the cake to cool, then cut into squares. Store in a covered container.
Nutrition & Diet Analysis (per serving)
1002
kcal
50% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).