SUNSHINE COCONUT PINEAPPLE CAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

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 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

  • Recipe
  • 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.
  • Place in a greased 13-in. x 9-in. x 2-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.
  • 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: 12-16 servings.
  • Editor's Note: This recipe does not use eggs.

Notes

Categories: Dessert 
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