2 c. unsifted plain flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. oil
2 c. sugar
3 eggs
1 (8 oz.) crushed pineapple in juice
2 c. grated carrots
1 1/2 c. coconut
1/2 c. chopped nuts

Mix dry ingredients. Cream eggs, sugar and oil. Add flour mixture to egg mixture; then add carrots, pineapple, coconut and nuts to mixture. Bake at 350 degrees in a 13 x 9 inch pan for 1 hour.

FROSTING:

1 c. coconut, toasted
3 oz. cream cheese
1/4 c. butter
3 c. confectioners' sugar

Alternately add 3 cups sifted confectioners' sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and 1/2 cup coconut to cream cheese and butter. Frost cake - top with other half of coconut.