1 (20 oz.) can crushed pineapple
3/4 c. oil
1 1/2 c. sugar
3 lg. eggs
2 1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1 tsp. vanilla
2 c. finely shredded carrots
1 c. firmly packed shredded coconut

Drain pineapple well, reserving 1/4 cup for icing. Beat oil, sugar, and vanilla. Add eggs, one at a time, beating well after each one. Sift flour, salt, baking powder, soda, and spices. Stir into sugar mixture alternately with carrots and coconut. Fold in drained pineapple. Turn into well greased bundt pan. Bake at 350 degrees for 1 hour, cool, turn out, and frost.

LEMON MACE ICING:

2 tbsp. soft butter
1 1/2 c. powdered sugar
1 tsp. grated lemon peel
1/4 tsp. mace
1/4 c. well drained crushed pineapple

Combine all ingredients and drizzle over cooled cake. (This cake can be frozen if you wish.)