Sunshine Coconut Pineapple Cake
CATEGORIES
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
  1. Recipe
  2. 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.
  3. Add oil mixture and pineapple juice mixture to dry ingredients; stir just until moistened. Fold in pineapple.
  4. 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.
  5. For frosting, in a large mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping.
  6. Spread over cake; sprinkle with coconut if desired. Store in the refrigerator.
  7. Yield: 12-16 servings.
  8. Editor's Note: This recipe does not use eggs.