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Sunshine Coconut Pineapple Cake

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.

12-16 ServingsPrep: 15 min. Bake: 40 min.

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.

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Sunshine Coconut Pineapple Cake (continued)

Directions (continued)

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.

Nutrition 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.