Sunshine Coconut Pineapple Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This recipe is an old family favorite. My mother made it for us all the time, and now. I make it for any family. It tastes like a piece of sunshine. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1-1/2 cups packed brown sugar |
2 teaspoons baking soda |
1 teaspoon salt |
2 cups grated carrots |
1 cup flaked coconut |
1 cup chopped pecans |
3/4 cup canola oil |
2 tablespoons lemon juice |
1 teaspoon vanilla extract |
1 can (20 ounces) crushed pineapple |
frosting: |
1 package (8 ounces) cream cheese, softened |
3 tablespoons confectioners' sugar |
1 carton (12 ounces) frozen whipped topping, thawed |
flaked coconut, optional |
Directions:
1. In a large bowl, combine the first seven ingredients. Combine the oil, lemon juice and vanilla. Drain pineapple, reserving juice. If necessary, add enough water to juice to measure 3/4 cup. Add oil mixture and pineapple juice mixture to dry ingredients; stir just until moistened. Fold in pineapple.
2. Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a large , beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cake; sprinkle with coconut if desired. Store in the refrigerator. Yield: 12-16 servings.
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