2 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 c. sugar
1 tsp. vanilla
1 1/2 c. oil
4 eggs
1 c. crushed pineapple with juice
1 1/2 c. chopped pecans
3 c. grated carrots
1 c. coconut

Mix first 5 ingredients together. Add sugar, oil and eggs. Mix well. Add remaining ingredients. Mix well. Pour into 3 well greased and floured cake pans. Bake at 350 degrees for 35 to 45 minutes. Frost when cooled.

CARROT CAKE FROSTING:

8 oz. cream cheese
1 stick butter
1 lb. box powdered sugar
1 tsp. vanilla

Cream all ingredients until smooth and frost cake.