Sunshine Coconut Pineapple Cake Recipe

Ingredients

2 cups all-purpose flour1-1/2 cups packed brown sugar2 teaspoons baking soda1 teaspoon salt2 cups grated carrots1 cup sweetened shredded coconut1 cup chopped pecans3/4 cup canola oil2 tablespoons lemon juice1 teaspoon vanilla extract1 can (20 ounces) crushed pineappleFROSTING:1 package (8 ounces) cream cheese, softened3 tablespoons confectioners’ sugar1 carton (12 ounces) frozen whipped topping, thawedSweetened shredded coconut, optional

Preparation

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.