2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground mace
1/2 c. cooking oil
3 oz. can flake coconut (1 1/2 c.)
3 beaten eggs
1 c. sugar
1/2 c. milk
1/2 tsp. salt
2 c. shredded carrots (4-6)
1/3 c. cherries (maraschino, drained)

Stir together flour, sugar, baking powder, salt, soda and mace. Combine eggs, oil and milk. Add to dry ingredients; mix well. Stir in remaining ingredients.

Pour into three greased 21 ounce pie filling cans. Bake in 350 degree oven for 1-1 1/2 hours. Cool in cans 10 minutes. Remove. Cool completely on rack. Wrap and store overnight before slicing. Make 3 loaves.