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Sunshine Coconut Pineapple Cake




Source of Recipe


Taste Of Home






List of Ingredients



• 2 cups 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 vegetable oil
  
• 2 tablespoons lemon juice
  
• 1 teaspoon vanilla extract
  
• 1 (20 ounce) can crushed pineapple
  
• Frosting:
  
• 1 (8 ounce) package cream cheese, softened
  
• 3 tablespoons confectioners' sugar
  
• 1 (12 ounce) carton frozen whipped topping, thawed
  
• Flaked coconut, optional
  






Instructions



1. In a large bowl, combine the first 7 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. Place in a greased 13x9x2 inch baking dish, Bake at 350 degrees for 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool on a wire rack.
   
2. For frosting, in a large mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cake; sprinkle with coconut, if desired. Store in the refrigerator.
   
3. Yield: 12 to 16 servings