Pineapple-Carrot Cake
"This cake brings back memories of Easter, childhood and family."
1 (8 ounce) can crushed pineapple with juice
3 cups all-purpose flour
2 3/4 cups white sugar
1 tablespoon baking soda
2 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 eggs, beaten
1 tablespoon vanilla extract
1 1/2 cups shredded carrots
1 1/4 cups flaked coconut
1 cup chopped walnuts
1 cup confectioners' sugar
Preheat oven to 350 F (175 C). Grease and flour a 10 inch Bundt pan. Drain
pineapple and reserve the juice, set aside. In a large bowl, mix flour, sugar,
baking soda, cinnamon and salt. Make a well in the center of flour mixture and
add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut,
walnuts and pineapple. Pour into a 10 inch Bundt pan. Bake at 350 F (175 C)
for 45 to 50 minutes, or until cake pulls away from pan. Cool in pan 15
minutes, then turn out onto a wire rack and cool completely. In a medium bowl,
combine confectioners sugar and 2 tablespoons pineapple juice. Beat until
smooth, then drizzle over cake.
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