Ingredients
• 1/2 cup chopped walnuts
• 2 cups whole-wheat pastry flour
• 2tsp baking soda
• 1/2 tsp salt
• 2tsp ground cinnamon
• 3 large eggs
• 11/2 cups sugar
• 3/4 cup non fat buttermilk
• 1/2 cup canola oil
• 1tsp vanilla extract
• 1 can crushed pineapple, drained, (juice reserved)
• 2 cups grated carrots (4-6 medium)
• 1/4 cup unsweetened flaked coconut
• 2tbsp coconut chips or flaked coconut
• 12 ounces reduced-fat cream cheese, (softened)
• 1/2 cup confectioners' sugar, (sifted)
• 11/2 tsp vanilla extract



METHOD
To prepare cake, preheat oven to 350 degrees Fahrenheit. Coat a 9-by-13-inch baking dish with cooking spray. Toast walnuts in a small baking pan in the oven until fragrant, for 5 to 10 minutes. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar, buttermilk, oil, vanilla and 1/2 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, for 40 to 45 minutes. Let it cool completely on a wire rack. To prepare frosting and finish cake, place coconut in a small baking pan and toast in the oven at 300 degrees Fahrenheit, stirring several times, until light golden, for 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.
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