2 c. cake flour
2 tsp. baking powder
2 tsp. cinnamon
1 1/4 c. oil
2 tsp. vanilla
2 c. sugar
1 tsp. baking soda
1 tsp. salt
4 eggs
2 c. finely grated carrots
1 c. drained crushed pineapple (sm. can)
1 c. chopped nuts
1/2 c. coconut

Mix sugar, oil, and eggs. Sift flour, soda, salt, baking powder, and cinnamon into mixture. Beat 2 minutes. Stir in carrots, pineapple, and nuts by hand.

Pour into 9x13 oblong greased and floured pan or 3 (8-inch) layer pans. Bake in 325 degree oven for 45-50 minutes. Remove and cool on rack. If layers, let cool in pan 15 minutes, then turn out on racks.

FROSTING:

8 oz. cream cheese
1 cube butter
1 lb. box powdered sugar
2 tsp. vanilla
1 c. coconut (flaked)

Beat cream cheese and butter until light and fluffy. Add powdered sugar and vanilla; beat. Stir in coconut by hand.