2 c. sifted all-purpose flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. oil
2 c. sugar
3 eggs
1 (8 oz.) can crushed pineapple in juice
2 c. grated carrots
1 1/2 c. Baker's angel flake coconut
1/2 c. chopped nuts

Mix flour, baking soda, cinnamon, and salt. Beat oil, sugar and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple, carrots, coconut, and nuts. Pour into greased 9x13 inch pan. Bake at 350 degrees for 50-60 minutes. Cool 10 minutes. Remove from pan. Cool on rack.

COCONUT CREAM FROSTING:

Toast 1 cup Baker's angel flake coconut. Cool. Cream 1 (3 oz.) package cream cheese with 1/4 cup butter. Alternately add 3 cups sifted confectioners' sugar, 1 tablespoon milk, 1/2 teaspoon vanilla. Beat until smooth. Add half the coconut. Frost cake, top with rest of the coconut.