Taste of Home
Sunshine Coconut Pineapple Cake
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 12-16 servings.
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.
Ingredients
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2 cups all-purpose flour
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1-1/2 cups packed brown sugar
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2 teaspoons baking soda
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1 teaspoon salt
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2 cups grated carrots
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1 cup sweetened shredded coconut
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1 cup chopped pecans
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3/4 cup canola oil
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2 tablespoons lemon juice
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1 teaspoon vanilla extract
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1 can (20 ounces) crushed pineapple
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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3 tablespoons confectioners' sugar
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1 carton (12 ounces) frozen whipped topping, thawed
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Sweetened shredded coconut, optional
Directions
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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.
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2.
Place in a greased 13x9-in. baking dish. Bake at 350° for 40-45 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack.
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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.
Nutrition Facts
1 piece: 447 calories, 26g fat (10g saturated fat), 16mg cholesterol, 376mg sodium, 49g carbohydrate (32g sugars, 2g fiber), 4g protein.
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