- 1 20-ounce can crushed pineapple
- 2 cups whole-wheat pastry flour, (see Ingredient Note)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 1½ cups granulated sugar
- ¾ cup nonfat buttermilk, (see Tip)
- ½ cup canola oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots, (4-6 medium)
- ¼ cup unsweetened flaked coconut
- ½ cup chopped walnuts, toasted (see Tip)
- 12 ounces reduced-fat cream cheese, (Neufchâtel), softened
- ½ cup confectioners’ sugar, sifted
- 1½ teaspoons vanilla extract
- 2 tablespoons coconut chips, (see Ingredient Note) or flaked coconut, toasted
- To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
- Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained pineapple and ¼ cup of the juice.
- Whisk flour, cinnamon, baking soda and salt in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and the ¼ cup pineapple juice in a large bowl until blended. Stir in pineapple, carrots and ¼ cup coconut. Add the dry ingredients and mix with a rubber spatula just until blended. Stir in the nuts. Scrape the batter into the prepared pan, spreading evenly.
- 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 cool completely on a wire rack.
- 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.
- Ingredient Notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
- Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets .
- Tips: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
- To toast chopped walnuts and coconut chips, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.Nutrition information
- Serving size: 1 piece
- Per serving: 341 calories; 17 g fat(5 g sat); 3 g fiber; 43 g carbohydrates; 6 g protein; 15 mcg folate; 51 mg cholesterol; 30 g sugars; 2,546 IU vitamin A; 4 mg vitamin C; 50 mg calcium; 1 mg iron; 336 mg sodium; 162 mg potassium
- Nutrition Bonus: Vitamin A (51% daily value)
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