Reduced Cheese Frosting

Reduced Cheese Frosting

Ingredients:
· 12 ounces reduced-fat cream cheese, softened
· 1/2 cup confectioners’ sugar, sifted
· 1 1/2 teaspoons vanilla extract
· 2 tablespoons coconut chips, or flaked coconut, toasted

Directions:
PREPARATION
1. To prepare cake: Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with
cooking spray.
2. Drain pineapple in a sieve set over a bowl, pressing on the solids. Reserve the drained
pineapple and 1/4 cup of the juice.
3. Whisk flour, baking soda, salt and cinnamon in a medium bowl. Whisk eggs, sugar,
buttermilk, oil, vanilla and the 1/4 cup pineapple juice in a large bowl until blended.
Stir in pineapple, carrots and 1/4 cup 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.
4. Bake the cake until the top springs back when touched lightly and a skewer inserted
in the center comes out clean, 40 to 45 minutes. Let cool completely on a wire rack.
5. To prepare frosting and finish cake: 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 toasted coconut.
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INGREDIENTS
CRUST