"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin


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This recipe for SUNSHINE CAKE, by , is from Recipes from Granny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Priscella Jacobs
Added: Tuesday, November 14, 2006


2 c. flour
1 1/2 c brown sugar
2 tbsp. baking powder
1 tsp. salt
2 c. finely grated carrots
1 c. flake coconut
3/4 c. oil
2 tbsp. lemon juice
2 tsp. vanilla
1 can(20oz.) crushed pineapple, juice reserved
1 c pecans pieces
1 (8 oz.) cream cheese
1/8 c. powdered sugar
l cool whip (12oz.)

Combine flour,brown sugar,baking soda, salt, carrots and coconut. Combine oil, lemon juice,vanilla. Add water to pineapple juice to make 3/4 c. liquid. Fold both liquid mixture and dry ingredients; do not over mix. Add nuts. Bake at 350 40 min.Cool before frosting. FROSTING :Combine cream cheese,powder sugar and whipped topping

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