1 c. oil
2 c. sugar
3 eggs
2 c. all-purpose flour
1 tsp. salt
2 tsp. cinnamon
1 (8 oz.) can crushed pineapple, with juice
2 c. grated (fresh) carrots
1 1/3 c. Angel Flake Coconut
1/2 c. chopped pecans
2 1/2 tsp. baking soda

CREAM CHEESE FROSTING:

For 9"x13" cake; double for 2 layer. 1/4 c. butter 1 tbsp. milk 4 oz. cream cheese 3 c. powdered sugar 1/2 tsp. vanilla

Preheat oven to 350 degrees. Beat oil, sugar and eggs thoroughly. Mix flour, baking soda, cinnamon and salt. Add to oil mixture. Beat until smooth. Add pineapple and juice, carrots, coconut and nuts. Blend well. Pour into greased and floured pans (9"x13" or 2 (8") layers). Bake 9"x13" pan for 45 to 55 minutes or until tests done. Bake 2 (8") layers 30 to 35 minutes, or until tests done. Cool 10 minutes in pans before removing.

Toast coconut at 250 degrees until golden brown (about 10 minutes), checking often. Cream cheese and butter. Alternately add the powdered sugar, milk and vanilla. Beat until smooth. Add 1/2 of the coconut. Frost cake, top with remaining 1/2 cup coconut.