SUNSHINE COCONUT PINEAPPLE CAKE

Sunshine Coconut Pineapple Cake image

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.

Provided by Taste of Home

Time 55m

Yield 12-16 servings.

Number Of Ingredients 16

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

Steps:

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 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., 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 : Calories 447 calories, Fat 26g fat (10g saturated fat), Cholesterol 16mg cholesterol, Sodium 376mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.