Cake

• 2¼1/4cups (550 mL) all purpose flour
• 1 cup (250 mL) sweetened flaked coconut
• 3/4 cup (175 mL) unsweetened Dutch-process cocoa powder, sifted
• 11/2 tsp (7 mL) baking soda
• 1 tsp (5 mL) baking powder
• 1 tsp (5 mL) ground cinnamon
• 1/2 tsp (2 mL) salt
• 2 cups (500 mL) granulated sugar
• 11/2 cups (375 mL) vegetable oil
• 3 eggs
• 1 tsp (5 mL) vanilla
• 1 cup (250 mL) crushed pineapple, undrained
• 2 cups (500 mL) grated carrots (about 3 large carrots)
• 1/2 cup (125 mL) semisweet chocolate chips

Cream Cheese Icing

• 1 package (8 oz/250 g) cream cheese
  
  

  Preheat oven to 350°F (180°C)

  1. Cake: In a medium bowl, mix together flour, coconut, cocoa powder, baking soda, baking powder, cinnamon and salt.

  2. In a large bowl, beat together sugar, oil, eggs and vanilla. Beat in pineapple with juice and carrots. Add flour mixture, beating just until smooth. Stir in chocolate chips.

  3. Spread batter in prepared pan, smoothing top. Bake in preheated oven for 50 to 60 minutes or until a tester inserted into center comes out clean. Let cool in pan or transfer to a rack to let cool completely .

  4. Cream Cheese Icing: While cake is cooling, in a bowl and using electric mixer, beat together cream cheese and butter until smooth and fluffy. Add confectioner’s sugar and vanilla, beating until smooth. Spread over cool cake and refrigerate until ready to serve.

  Variation

  Decorate the cream cheese icing with shaved chocolate (use a vegetable peeler and a chunk of semisweet chocolate).

• 1 1/2 c. unbleached white flour
• 1 1/2 c. whole wheat flour
• 1 c. chopped nuts
• 1/2 c. chopped dates
• 2 tbsp. yeast
• 2 large carrots, grated
• 1 tsp. coriander

BLEND:
• 1 1/4 c. pineapple juice
• 1 tsp. vanilla
• 1/4 c. tahini
• 1 tsp. salt
• 1/3 c. honey

• MIX the dry ingredients together well.
• ADD the liquid to the dry ingredients, and MIX thoroughly.
• PLACE in a sprayed 9 x 13 inch baking pan, and LET RISE in warm place until double.
• Should be covered (wax paper works well). BAKE at 375 C for 15 minutes, then at 325 C for 30–40 minutes.
• When cake has cooled, frost with coconut icing.
• NOTE: May use 3 cups pastry flour or freshly milled whole wheat flour, and omit unbleached flour