Tropical Cake

I love making this recipe just to have around as a snacking cake for my daughter, sans icing, of course. I also used this recipe for her birthday cake this year. Who says you can't have healthy AND fun together?? Enjoy!

Cake Ingredients
1/2 c chopped pears (or apples)
3/4 c crushed pineapple, drained well
1 fresh mango, peeled & chopped (approx 1/2c)
2 eggs, or egg replacers
1/4 c grapeseed oil
1 c milk (of choice, we use a vanilla soy for this recipe)
1/4 c coconut milk
1/2 tsp vanilla extract
*2-1/3 c whole wheat flour
1 tsp baking soda
3 tsp low-sodium baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 c flaked coconut (unsweetened)
1/2 c vegan carob chips

Icing Ingredients
8 oz non-dairy cream cheese
4 oz crushed pineapple, well-drained
2 TBSP Splenda, OR 2 TBSP confectioner's sugar, OR 20-40 drops liquid Stevia

Method
In a blender, combine the pineapple & pears, mixing on high until smooth.
In a large mixing bowl, beat together the eggs, pineapple mixture, oil, milks, & vanilla extract. Add the flour, baking soda, baking powder, & spices, and beat well.
Stir in the coconut.
Coat an 8x8 pan with cooking spray (I use Spectrum Grapeseed Oil Spray), then pour in batter. Bake 25-35 minutes, until browned & an inserted toothpick comes out clean.
Cool completely before icing.

Make icing while cake is cooling. Mix all icing ingredients well.

*If you want to use white flour instead of whole wheat, use unbleached.