mom's pineapple-carrot cake

Ingredients

• Servings: 1


• 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

Recipe

• preheat oven to 350 degrees f (175 degrees 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 degrees f (175 degrees c) for 45 to 50 minutes, or until cake pulls away from pan. cool in pan 15 minutes, then turn out 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.