Serve this moist and delicious dessert at your next family gathering!

Sunshine Coconut Pineapple Cake

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 — 20 oz. can crushed pineapple

Frosting:

1 — 8 oz. package cream cheese, softened
3 tablespoons confectioners’ sugar
1 — 12 oz. carton frozen whipped topping, thawed
Sweetened shredded coconut

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.

~Place in a greased 13×9-in. baking dish. Bake at 350° for 40 to 45 minutes (or until a toothpick inserted in the center comes out clean). Cool on a wire rack.

~For frosting, in a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cake; sprinkle with coconut.

~Store in the refrigerator.