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Active Time: 30 Minutes
Total Time: 1 Hour 10 Minutes
Yield: 16 servings
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| An old favorite with an updated nutritional profile, but still as moist and delicious as ever. |
RECIPE INGREDIENTS
| For the Cake: |
| 1/2 cup chopped walnuts |
| 2 cups whole-wheat pastry flour (see Ingredient note) |
| 2 teaspoons baking soda |
| 1/2 teaspoon salt |
| 2 teaspoons ground cinnamon |
| 3 large eggs |
| 1 1/2 cups sugar |
| 3/4 cup nonfat buttermilk |
| 1/2 cup canola oil |
| 1 teaspoon vanilla extract |
| 1 20-ounce can crushed pineapple, drained, juice reserved |
| 2 cups grated carrots (4-6 medium) |
| 1/4 cup unsweetened flaked coconut |
| For the Frosting: |
| 2 tablespoons coconut chips or flaked coconut |
| 12 ounces reduced-fat cream cheese, softened |
| 1/2 cup confectioners' sugar, sifted |
| 1 1/2 teaspoons vanilla extract |
Ingredient Note:
Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer. |
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DIRECTIONS
To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
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Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.
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Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/4 cup of the reserved pineapple juice in a large bowl until blended. Stir in pineapple, carrots and 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.
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Bake the cake until the top springs back when touched lightly and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
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To prepare frosting & finish cake: Place coconut in a small baking pan and toast in the oven at 300 degrees F, stirring several times, until light golden, 5 to 10 minutes.
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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 the coconut.
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Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: 16 servings
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| Carbohydrates, Total: |
43g |
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