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Sunshine Coconut Pineapple Cake

 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 King Arthur Unbleached 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.

2 of 2

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.
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.