Carrot and Coconut Cake

From: Chef/owner Hugh Acheson and pastry chef Mike Sutton. 5 & 10, Athens, GA. Yield: One 3-layer cake.

2¾ cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
6 eggs
2¼ cup sugar
2 cups olive oil
6 oz. shredded coconut
12 oz. grated carrot
as needed for topping, toasted pecans

Preheat oven to 325°F. With electric mixer, beat the eggs, sugar

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