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Sunshine Coconut Pineapple Cake Recipe

Sunshine Coconut Pineapple Cake Recipe photo by Taste of Home

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This recipe is an old family favorite. My mother made it for us all the time, and now. I make it for any family. It tastes like a piece of sunshine.

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Sunshine Coconut Pineapple Cake Recipe

Prep: 15 min. Bake: 40 min.

Yield: 12-16 Servings

15 40 55

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 canola 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

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. 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 , 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.

Nutritional Facts 1 serving (1 piece) equals 447 calories, 26 g fat (10 g saturated fat), 16 mg cholesterol, 376 mg sodium, 49 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Sunshine Coconut Pineapple Cake in Country April/May 2004, p49

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Reviewed on Mar. 15, 2012 by rnks06

This is one of the few recipes that I will continue to make over and over again. It is simple and quick to make, and always comes out moist. I absolutely love it! Thank you for sharing!

Reviewed on Feb. 16, 2008 by lmburke2000