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1
Preheat the oven to 350F
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2
Put the 1/2 cup sugar and the canola oil in the bowl of a standing mixer fitted with the paddle attachment, and paddle until creamed together, approximately 2 minutes.
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3
Add the egg and mix well.
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4
Sift the salt, cinnamon, baking powder, and flour together in a bowl.
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5
Add this to the egg mixture and mix well, scraping down the sides of the bowl with a rubber spatula.
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6
Add the shredded pineapple, carrots; and coconut, and mix well.
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7
Spray the mold (see headnote) with nonstick cooking spray, and pour in the batter; it should reach two-thirds of the way up its sides.
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8
Bake for 15 minutes.
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9
Then rotate the pan and bake until the cake is browned on top or until a paring knife inserted in the center comes out clean, 7 to 10 minutes.
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10
Remove the cake from the oven and set it aside to cool.
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11
Meanwhile, mix together the diced pineapple, lime zest and juice, and remaining 2 tablespoons sugar.
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12
When the cake has cooled completely, unmold the cake onto a cutting board, and cut it into thick slices.
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13
Divide the slices among individual plates, and serve with some of the diced pineapple alongside.
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14
Add a topping of coconut sorbet, if desired.
