Ingredients

Cake
• 15-ounce can pineapple chunks in own juice, drained
• 1 ¾ cup sugar
• 3 large eggs
• 1 cup canola oil
• 2 cups flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• Pinch of salt
• 1 cup chopped pecans
• 2 cups carrots, grated in food processor
• 1 cup flake coconut (Baker’s® Angel Flake®)
Frosting
• 6 ounces cream cheese, at room temperature
• ½ cup Land O' Lakes® butter, at room temperature
• 2 teaspoons vanilla
• 2 tablespoons half-and-half cream
• 3 cups powdered sugar

Instructions

Cake
1. Preheat oven to 350 degrees.
2. Spray with Pam® and dust with a teaspoon of flour 2-9” x 9” square pans.
3. Drain pineapple chunks. Reserve juice for another recipe by freezing in a sealable bag. Put pineapple chunks in food processor and pulse until the pieces are very small.
4. In a large mixing bowl, whip together the sugar and eggs.
5. Add oil and pineapple. Mix well.
6. In a separate bowl, combine flour, baking soda, cinnamon, and salt. Add flour mixture to egg mixture and mix on low speed just until combined
7. Chop pecans. Set aside.
8. Wash, peel and cut carrots into small chunks. Put in food processor and pulse until the carrots are in very small pieces.
9. Add pecans, carrots, coconut to batter. Stir with a large spoon to combine. Pour half of the batter into each pan.
10. Bake for 35-40 minutes or until cakes start to pull away from the sides of the pans.
Frosting
11. In a large mixing bowl, cream cheese and butter just until combined.
12. Add vanilla, half-and-half cream, and powdered sugar.
13. Frost when cake is cool.