1 1/4 c. corn oil
2 c. sugar
3 eggs

Put in mixer and beat well.

2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. vanilla
1 tsp. salt
2 c. shredded carrots
1 c. chopped nuts
1 sm. can crushed pineapple, drained
1 box coconut (use 3/4 pkg. for cake; save 1/4 for Frosting)

Combine all the above into a large bowl. Mix with wooden spoon. Do not use mixer. Pour into 9x13 inch pan. Bake at 350 degrees for 50 minutes.

FROSTING:

5 tbsp. flour
1 c. milk

Cook until thick; cool. Cream:

1/2 c. butter
1/2 c. Crisco
1 c. confectioners' sugar
2 tsp. vanilla

Blend together. Beat until smooth. Frost cake. Add remaining coconut over frosting. Keep cake in refrigerator.