Serves: 10
Total Calories: 256

1/2 cup unsweetened coconut
6 ounces crushed pineapple with juice (one 8 ounce can)
1/2 cup butter or margarine
1 teaspoon powdered stevia extract
3 tablespoons date sugar
2 eggs, warmed to room temperature and beaten
1/3 cup nonfat plain yogurt
1/4 cup soy milk or milk
1 teaspoon vanilla extract
1/2 teaspoon imitation maple flavoring
1/2 cup chopped walnuts
2 cups grated carrots
1 cup whole wheat pastry flour
1 cup unbleached flour
2 tablespoons soy flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon salt

• Preheat the oven to 350ºF. 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 or margarine 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 carrots.
• Sift the flours, leavenings, cinnamon, and salt together twice in a separate bowl.
• 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.

Nutritional Facts:

Serves: 10
Total Calories: 256
Calories from Fat: 142

More Recipes from the Stevia Cookbook:
Cheesecake
Strawberry Topping for Cheesecake
Maple Tofu Cheesecake
Chocolate Tofu Cheesecake
Chocolate Cheesecake
Spice Cake
Dutch Apple Cake
Carob Pecan Cake
Carob Date Frosting
Strawberry Cream Cake
Blueberry Tofu Bundt Cake
Lemon Poppyseed Cake
Carrot Cake
Banana Cake