2 eggs
3/4 cup vegetable oil
2 tsp. vanilla
2 cups sugar
1 tsp. cinnamon
1 (8 oz.) can crushed pineapple
2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup chopped nuts
1 (14 oz.) bag shredded coconut flakes
1 cup shredded carrots

Preheat oven to 350°F.

Mix all ingredients in a large bowl. Pour into a 9x13-inch greased and floured pan.

Bake at 350°F for 45 minutes or until cake tests done.

Ice with Cream Cheese Icing.

CREAM CHEESE ICING:

1/2 cup (1 stick) butter, at room temp.
1 1/2 cups confectioners' sugar
1 tsp. vanilla
1 (8 oz.) pkg. cream cheese, softened

Soften butter and cream cheese and mix with confectioners' sugar and vanilla until smooth.

Ice cooled cake and ta-da!

Variation: Reserve some coconut flakes or chopped nuts for sprinkling on top of cake.

Submitted by: HunterFisherPete