Ingredients

• 1-1/2 cup flour
• 1/2 cup cooking oil
• 1 cup (8-oz) pineapple yogurt
• 1 cup sugar
• 2 eggs (or 4 egg whites)
• 2 t. baking powder
• 1/2 t. salt

Ingredients for Sprinkling

• 1 cup. coconut (Reduce or skip if you are watching cholesterol)
• 1/3 c. sugar
• 1 t. cinnamon

Preparation time
40 minutes

Preparation

• Preheat oven to 350 deg F (175 deg C).
• Grease 9-in. square or 11×7-in. pan.
• In a large bowl, blend all ingredients (except that for the sprinkling). Beat 3-min. at minimum speed. Pour into prepared pan.
• In small bowl, combine coconut, sugar and cinnamon. Sprinkle over batter. Bake 35-40 minutes.

Serves: 6-8

Ingredients

• 2 cups flour
• 1 egg + 3 egg whites
• 3/4 cup fruit sweetener
• 3/4 cup vegetable oil
• 1 cup crushed pineapple with juice
• 2 tsp. baking soda
• 1 tsp. salt
• 2 tsp. cinnamon
• 1 cup shredded coconut
• 2 cups raw shredded carrot
• 2/3 cup chopped nuts
• 2 tsp. vanilla

Preparation time
20 minutes

Preparation

• First Blend oil, eggs, vanilla & fruit sweetener and beat them well. Stir in pineapple.
• Combine flour, baking soda, cinnamon & salt. Mix all to the blended mixture.
• Stir in coconut, carrots and nuts.
• Pour into 9″ X 13″ cake pan which has been sprayed with non stick coating.
• Bake at 350 degrees F (175 C) for 30-40 minutes.
• Cool and frost with cream cheese frosting.