Pineapple-Carrot-Coconut Cake

This moist cake, full of pineapple, coconut, and carrot, is topped with a buttermilk syrup to make it even more moist.

Ingredients:

• CAKE
• 2 Cups Flour
• 1 1/2 Cups White Sugar
• 1 Teaspoon Baking Soda
• 1 Teaspoon Cinnamon
• 1/2 Teaspoon Salt
• 3 Eggs
• 1/2 Cup Canola Oil
• 3/4 Cup lowfat Buttermilk
• 2 Teaspoons Vanilla
• 1/2 to 3/4 can (20 oz.) Crushed Pinapple in Heavy Syrup-well drained 2 Cups FINELY Shredded Carrots
• 1 Cup Finely, Flaked and Sweetened Coconut
• GARNISH
• Chopped pecans, tossed with cinnamon
• BUTTERMILK SYRUP TOPPING
• 2/3 Cup White Sugar
• 1/4 Teaspoon Baking Soda
• 1/2 Cup lowfat Buttermilk
• 1/3 Cup Butter
• 2 Teaspoons Light Corn Syrup
• 1 Teaspoon Vanilla

Directions:

CAKE Use a 9" x 13" cake pan, lightly greased and floured. SIFT flour, then MEASURE and SIFT it with sugar, baking soda, cinnamon, and salt into a bowl. BEAT eggs with oil, buttermilk, and vanilla by hand. ADD egg mixture to dry ingredients all at once. MIX with a spoon until smooth. ADD well drained pineapple, carrots and coconut. MIX well. POUR batter into pan. BAKE in 350 degree oven for 45 minutes. Remove cake from oven. While cake is hot, lightly pierce it all over with a fork. Then slowly pour hot buttermilk syrup (see below) over the cake. Be sure to coat the entire surface of the cake. Then let cake cool. SERVE with dollop of whipped cream sprinkled with nuts. SYRUP: COMBINE sugar, baking soda, buttermilk, butter and corn syrup in sauce pan. BOIL for 5 minutes, stirring frequently. REMOVE from heat; add vanilla. POUR over cake as above.

Number of Servings: 12-18