Sunshine Coconut Pineapple Cake Recipe

4 1 4
Sunshine Coconut Pineapple Cake Recipe
Sunshine Coconut Pineapple Cake Recipe photo by Taste of Home
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Sunshine Coconut Pineapple Cake Recipe

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4 1 4
Publisher Photo
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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
  • Sweetened shredded 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.
Originally published as Sunshine Coconut Pineapple Cake in Country April/May 2004, p49

Nutritional Facts

1 piece: 447 calories, 26g fat (10g saturated fat), 16mg cholesterol, 376mg sodium, 49g carbohydrate (32g sugars, 2g fiber), 4g protein.

  • 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 sweetened shredded 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
  • Sweetened shredded coconut, optional
  1. 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.
  2. 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.
  3. 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.
Originally published as Sunshine Coconut Pineapple Cake in Country April/May 2004, p49

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MY REVIEW
rnks06 User ID: 4211179 132370
Reviewed Mar. 15, 2012

"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!"

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