3 C Gluten Free Four Blend (Better Batter or Pamela's)
2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1 C Vegetable Oil
2 tsp Vanilla Extract
2 C Coconut Palm Sugar (brown or white sugar may be substituted)
1 20oz Can Crushed Pineapple w/juice
1 1/2 C finely chopped pecans-divided
1 C Flaked coconut
Cream Cheese Frosting
Sift together flour, baking soda, salt and cinnamon, set aside
Combine sugar, eggs, oil, and vanilla. Mix on medium low speed with electric mixture until creamy. Slowly mix in flour mixture until just combined.
Add pineapple (untrained), 1 cup pecans and coconut. Continue mixing on medium low until all ingredients are thoroughly combined.
Spray 13 x 9 baking pan with cooking spray. Pour cake batter into pan and bake at 350 degrees for 50 minutes.
Cool completely and frost with cream cheese frosting.
