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

Mix flour, soda, cinnamon, salt. Beat oil, sugar and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple, carrots, coconut, and nuts. Pour into greased 13 x 9 inch pan.

Bake at 350 degrees for 50 minutes. Cool 10 minutes. Remove from pan.

COCONUT CREAM FROSTING:

Toast 1 cup coconut, cool. Cream 1 package (3 ounces) cream cheese with 1/4 cup butter. Alternately add 3 cups sifted powdered sugar, 1 tablespoon milk, 1/2 teaspoon vanilla. Beat until smooth. Add 1/2 of the coconut. Frost cake top with rest of coconut.