2 c. sugar
1 1/4 c. salad oil
4 eggs, beaten
2 c. cooked pumpkin
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 c. flour
1 tsp. cinnamon
1/2 c. chopped nuts
1/2 c. flaked coconut

Beat together sugar and oil. Mix in eggs and pumpkin. Stir in dry ingredients, then add nuts and coconut. Pour into greased 9 x 13 x 2 inch pan and bake at 350 degrees for 25-30 minutes or until cake tests done. Frost with cream cheese icing when cool.

COCONUT CREAM CHEESE FROSTING:

1/2 stick butter
1 (8 oz.) pkg. cream cheese
1 box confectioners sugar
1/2 c. chopped nuts
1/2 c. flaked coconut
1 tsp. vanilla

Cream butter and cheese. Gradually add in sugar and vanilla. Stir in nuts and coconut. Spread evenly over cooled cake.