Pineapple and wait for it … parsnip cake

Tropical Parsnip Cake 

http://joandsue.blogspot.com/2015/01/tropical-parsnip-cake.html

Ingredients

1 1/2 cups sugar; 1/2 cup applesauce; 1/2 cup coconut oil (melted); 4 eggs; 2 tsp vanilla; 2 cups flour; 2 tsp baking soda; 2 tsp baking powder; pinch salt; 2 tsp cinnamon; 1/2 tsp nutmeg; 2/3 cup coconut flakes (I used shredded coconut); 2/3 cup craisins (I used dried cranberries); 2 1/2 cups grated parsnip (2 parsnips); 2 cups pineapple tidbits, drained (1X 440g can)

Frosting: 1 brick cream cheese, softened; 1/2 cup butter, softened; 1 tsp vanilla; 2 1/2 cups icing sugar

Optional: 24 pecan halves ; 1/4 cup finely chopped pecans

Directions

Preheat oven to 350. Spray a 9 X 13 pan with cooking spray, set aside. (I used 2 sandwich pans)

In a large bowl, whisk together sugar, applesauce, coconut oil, eggs, and vanilla until well combined.

In a smaller bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, coconut and cranberries.

Stir the dry ingredients into the wet ingredients until just mixed. Stir in the parsnips and pineapple, again, until just mixed.

Spread into prepared pan.

Bake in 350°F/180°C oven until top is well browned and toothpick inserted near center comes out clean, about 45 - 55 minutes. (If the top browns too quickly cover lightly with a sheet of al foil until done)

Let cool on cooling rack before frosting.

Prepare frosting: In a mixing bowl, beat together cream cheese and butter until creamy and smooth, scraping sides of bowl as needed. Beat in vanilla. Gradually beat in icing sugar until you reach the proper consistency for spreading. (*If it is too thick you may need to add a bit of milk to thin or more icing sugar to thicken*)