- ½ cup unsweetened coconut
- 6 ounces crushed pineapple with juice (one 8-ounce can)
- ½ cup butter
- 1 tsp powdered stevia extract
- 3 tbsp date sugar
- 2 eggs, warmed to room temperature and beaten
- 1/3 cup plain nonfat yogurt
- ¼ cup soymilk or milk
- 1 tsp vanilla extract
- ½ tsp maple flavoring
- ½ cup chopped walnuts
- 2 cups grated carrots
- 1 cup whole wheat pastry flour
- 1 cup unbleached white flour
- 2 tbsp soy flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ¼ tsp salt
- Preheat the oven to 350 degrees F. Oil an 8 to 9-inch springform pan or a 6 x 10-inch cake pan.
- Soak the coconut in the pineapple and juice. Use all the juice from an 8-ounce can of pineapple but only 6 ounces of the pineapple. Set aside.
- Soften and cream the butter in a large mixing bowl. Cream in the stevia extract and the date sugar. Gradually cream in the beaten eggs. Don’t worry if the butter separates.
- Thin the yogurt with the soymilk or milk and add to the butter mixture. Mix in the vanilla and maple flavoring. Stir in the walnuts, the coconut-pineapple mixture and the carrots.
- Sift the flours, leavenings, cinnamon, and salt together twice in a separate blow.
- Fold the dry ingredients into the wet ingredients, stirring just until blended. The batter will be stiff.
- Spoon the batter into the cake pan, and bake for 1 hour. Cool in the pan.
- Release the pan and top with Cream Cheese Frosting (following).
Cream Cheese Frosting
- 8 ounces soft cream cheese
- 2 tbsp soymilk or milk
- 1 ½ tbsp lemon juice
- Finely grated rind of ½ lemon
- 1/3 cup to ½ tsp powdered stevia extract (to taste)
- 1 tbsp honey
- Soften the cream cheese with the milk in a bowl.
- Beat in the lemon juice, lemon rind, stevia extract, and honey.
- Whip until thoroughly blended and creamy.