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
- 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.
- 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.
- Yield: 12 to 16 servings
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