Sunshine Coconut Pineapple Cake

• 2 cups all-purpose flour
• 1-1/2 cups packed brown sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups grated carrots
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• 3/4 cup canola oil
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 can (20 ounces) crushed pineapple
• 1 package (8 ounces) cream cheese, softened
• 3 tablespoons confectioners' sugar
• 1 carton (12 ounces) frozen whipped topping, thawed
• Sweetened shredded coconut, optional

1. In a large bowl, combine the first seven ingredients. Combine the oil, lemon juice and vanilla. Drain pineapple, reserving juice. If necessary, add enough water to juice to measure 3/4 cup. Add oil mixture and pineapple juice mixture to dry ingredients; stir just until moistened. Fold in pineapple.
2. Place in a greased 13x9-in. baking dish. Bake at 350u0b0 for 40-45 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack.
3. For frosting, in a large , beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over cake; sprinkle with coconut if desired. Store in the refrigerator.

flour, brown sugar, baking soda, salt, carrots, coconut, pecans, canola oil, lemon juice, vanilla, pineapple, cream cheese, sugar, frozen whipped topping, coconut

Taken from www.tasteofhome.com/recipes/sunshine-coconut-pineapple-cake/ (may not work)