1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1 c. sugar
1 c. oil
2 eggs
1 c. finely grated carrots
1/2 c. Dole chopped almonds
1/2 c. Dole raisins
2 2/3 c. angle flake coconut
1 (16 oz.) can cream cheese frosting

Mix flour, baking powder, salt and cinnamon. Beat sugar and oil at medium speed of electric mixer until well mixed. Stir in flour mixture. Add eggs, one at a time, beating well after each addition. Stir in carrots, nuts, raisins and 2/3 cup of the coconut. Pour into greased and floured bundt pan or 6 cup ring mold. Bake at 350 degrees for 35 minutes or until cake tester inserted comes out clean. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Frost with cream cheese frosting and cover with remaining coconut.