eatingwell.com
Cake
1 20-ounce can crushed pineapple
2 cups whole-wheat pastry flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3 large eggs
1 1/2 cups granulated sugar
3/4 cup nonfat buttermilk
1/2 cup canola oil
1 tsp vanilla extract
2 cups grated carrots
1/4 cup unsweetened flaked coconut
1/2 cup chopped walnuts, toasted
Frosting
12 oz reduced-fat cream cheese, (Neufchâtel), softened
1/2 cup confectioners' sugar, sifted
1 1/2 tsp vanilla extract
2 T flaked coconut, toasted
1. To prepare cake: Preheat oven to 350°. Coat a 9-by-13-inch baking pan with cooking spray.
2. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and 1/4 cup of the juice.
3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 1/4 cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in nuts. Scrape the batter into the preapred pan, spreading evenly.
4. Bake the cake until the top springs back when touched lightly and a skewer inserted in the center comes out clean, 40 to 45 minutes. Let pan cool completely on a wire rack.
5. To prepare frosting and finish cake: Beat cream cheese, confectioners' sugar and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread the frosting over the cooled cake. Sprinkle with toasted coconut, if desired.
Serves 16
Nutritional Information
342 calories
17g fat
5g sat fat
7g mono
56mg cholesterol
43g carbohydrates
6g protein
3g fiber
349mg sodium
150mg potassium
