Pineapple-Carrot Cake

• 1/2 cup plus 2 tablespoons sugar
• 1/4 cup plus 2 tablespoons canola oil
• 1 egg
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 cup all-purpose flour
• 1/4 cup shredded fresh golden pineapple, drained, plus 2 cups diced fresh pineapple
• 1/2 cup finely shredded carrots
• 1/4 cup unsweetened flaked coconut
• Grated zest and juice of 1 lime
• Store-bought coconut sorbet, optional

1. Preheat the oven to 350F
2. Put the 1/2 cup sugar and the canola oil in the bowl of a standing mixer fitted with the paddle attachment, and paddle until creamed together, approximately 2 minutes.
3. Add the egg and mix well.
4. Sift the salt, cinnamon, baking powder, and flour together in a bowl.
5. Add this to the egg mixture and mix well, scraping down the sides of the bowl with a rubber spatula.
6. Add the shredded pineapple, carrots; and coconut, and mix well.
7. Spray the mold (see headnote) with nonstick cooking spray, and pour in the batter; it should reach two-thirds of the way up its sides.
8. Bake for 15 minutes.
9. Then rotate the pan and bake until the cake is browned on top or until a paring knife inserted in the center comes out clean, 7 to 10 minutes.
10. Remove the cake from the oven and set it aside to cool.
11. Meanwhile, mix together the diced pineapple, lime zest and juice, and remaining 2 tablespoons sugar.
12. When the cake has cooled completely, unmold the cake onto a cutting board, and cut it into thick slices.
13. Divide the slices among individual plates, and serve with some of the diced pineapple alongside.
14. Add a topping of coconut sorbet, if desired.

sugar, canola oil, egg, salt, ground cinnamon, baking powder, allpurpose, fresh golden pineapple, carrots, coconut, lime, coconut sorbet

Taken from www.cookstr.com/recipes/pineapple-carrot-cake (may not work)