Mom's Pineapple-Carrot Cake recipe

1 servings

1 (8 ounce) can crushed pineapple with juice

3 cups all-purpose flour

2 3/4 cups white sugar

1 tablespoon baking soda

2 1/2 teaspoons ground cinnamon

1 teaspoon salt

1 1/2 cups vegetable oil

4 eggs, beaten

1 tablespoon vanilla extract

1 1/2 cups shredded carrots

1 1/4 cups flaked coconut

1 cup chopped walnuts

1 cup confectioners' sugar

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 10 inch Bundt pan.

Drain pineapple and reserve the juice, set aside.

In a large bowl, mix flour, sugar, baking soda, cinnamon and salt.

Make a well in the center of flour mixture and add oil, eggs and vanilla.

Beat until combined.

Fold in carrots, coconut, walnuts and pineapple.

Pour into a 10 inch Bundt pan.

Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake pulls away from pan.

Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.

In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice.

Beat until smooth, then drizzle over cake.