2 c. flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. cooking oil
2 c. sugar
3 eggs
1- 8 oz. can crushed pineapple in juice
2 c. grated carrots
1 1/3 c. flaked coconut
1/2 c. chopped walnuts
1- 3 oz. pkg. cream cheese
1/4 c. butter
3 c. sifted powdered sugar
1 tbsp. milk
1/2 tsp. vanilla

Mix flour, soda, cinnamon, salt. Beat oil, sugar, and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple, carrots, 1/3 c. coconut and walnuts. Pour into greased 9 x 13 in. pan.

Bake at 350°F for 50 - 60 minutes. Cool 10 minutes, then remove from pan and cool on rack.

Frosting: Toast 1 c. coconut, cool. Cream together cream cheese and butter. Add powdered sugar, milk and coconut. Frost cake and top with remaining coconut.