An old favorite with an updated nutritional profile, but still as moist and delicious as ever.
|Prep Time:||30 minutes|
|Ready in:||1 hour 10 minutes (plus 1 hour cooling time)|
|Ease of Prep:||Moderate|
|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|
|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|
- To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Toast walnuts in a small baking pan in the oven until fragrant, 5 to 10 minutes.
- 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.
- 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.
- 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.
- 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.
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.
Health Advantages: low cholesterol, low sodium.
|Servings Per Recipe: 16|
|Amount Per serving|
|Calories:||344 cal||Carbohydrate Servings:||3|
|Carbohydrates:||43 g||Dietary Fiber:||3 g||Cholesterol:||56 mg|
|Fat:||17 g||Sodium:||349 mg||Saturated Fat:||5 g|
|Protein:||6 g||Potassium:||151 mg||Monounsaturated Fat:||6 g|
|Nutrition Bonus:||Vitamin A (40% daily value), Fiber (12% dv).|
|Exchanges:||2 1/2 other carbohydrate, 1/2 vegetable, 3 fat|