1 1/2 c. cooking oil
2 c. grated carrots
1 sm. can crushed pineapple
2 tsp. baking soda
2 tsp. vanilla
1 c. chopped nuts
2 c. light brown sugar
2 c. flour
3 eggs, beaten
2 tsp. cinnamon
1 tsp. salt
1 can shredded coconut

Combine all ingredients and bake in large loaf pan (9x13 inches) at 350 degrees for 1 hour. DO NOT OPEN OVEN UNTIL CAKE IS DONE.

FROSTING:

1 can evaporated milk
1 c. sugar
3 egg yolks, beaten
1/2 c. butter
1 tsp. vanilla

Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/2 cups coconut and 1 cup chopped nuts. Beat until thick enough to spread. Delicious!!!