SUNSHINE COCONUT PINEAPPLE CAKE

FOR THE CAKE:
2 cups 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 vegetable oil
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 (20-ounce) can crushed pineapple
FOR THE FROSTING:
1 (8-ounce) package cream cheese, softened
3 tablespoons confectioners' sugar
1 (12-ounce) container frozen whipped topping, thawed
Flaked coconut, optional

TO MAKE THE CAKE:
Preheat oven to 350 degrees. Grease a 13x9x2-inch baking dish.

In a large bowl, combine flour, brown sugar, baking soda, salt, carrots, coconut and pecans.

In a separate bowl, combine oil, lemon juice and vanilla. Drain pineapple, reserving the juice. If necessary, add enough water to pineapple juice to measure 3/4 cup.

Add oil-lemon juice mixture and pineapple juice to dry ingredients; stir just until moistened. Fold in drained pineapple. Pour mixture into a prepared baking dish.

Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

TO MAKE THE FROSTING:
In a large mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping.

Spread frozting over cooled cake, sprinkle with coconut, if desired.

Store cake in the refrigerator.

Makes 16 servings
Source: The Best of Country, 2005