mom's pineapple-carrot cake

Ingredients

• Servings: 1
• 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

Recipe

• 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 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.