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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


 

 

 


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