Name: Sunshine Coconut Pineapple Cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Sunshine Coconut Pineapple Cake

1. 2 cups all-purpose flour -

2. 1-1/2 cups packed brown sugar -

3. 2 teaspoons baking soda -

4. 1 teaspoon salt -

5. 2 cups grated carrots -

6. 1 cup sweetened shredded coconut -

7. 1 cup chopped pecans -

8. 3/4 cup canola oil -

9. 2 tablespoons lemon juice -

10. 1 teaspoon vanilla extract -

11. 1 can (20 ounces) crushed pineapple -

12. Frosting: -

13. 1 package (8 ounces) cream cheese, softened -

14. 3 tablespoons confectioners' sugar -

15. 1 carton (12 ounces) frozen whipped topping, thawed -

16. Sweetened shredded coconut, optional -

How to cook deliciously - Sunshine Coconut Pineapple Cake

1. Stage

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. Stage

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.

3. Stage

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.