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 (8 oz.) can crushed pineapple (undrained)
1 1/2 c. grated carrots
2 c. Angel Flake coconut

Mix flour, baking soda, cinnamon and salt. Beat oil, sugar and eggs until well blended. Add flour mixture and beat until smooth. Stir in pineapple, carrots and coconut. Pour into greased 13 x 9-inch pan.

Bake at 350°F for 50 minutes or until cake tester comes out clean. Cool 10 minutes. Remove from pan and cool on rack.

Coconut Cream Cheese Frosting:

1/2 c. butter
2 (3 oz.) pkg. cream cheese
1/2 tsp. vanilla
4 c. confectioners sugar
4 tsp. milk
2/3 c. coconut

Beat butter, cream cheese and vanilla until light and fluffy. Beat in confectioners sugar and milk until smooth. Frost cake and sprinkle with coconut.