2 c. unsifted flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. oil
2 c. sugar
3 eggs
1 can (8 oz.) crushed pineapple in juice
2 c. grated carrots
1 1/3 c. Baker's angel flake coconut
1/2 c. chopped nuts

Mix flour, baking soda, cinnamon and salt. Beat oil, sugar and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple, carrots, coconut and nuts. Pour into greased 13 x 9 inch pan. Bake at 350 degree oven for 50-60 minutes. Cool 10 minutes. Remove from pan. Cool on rack.

COCONUT CREAM FROSTING:

1 c. Baker's angel flake coconut
1 pkg. (3 oz.) cream cheese
1/4 c. butter
3 c. confectioners' sugar
1 tbsp. milk
1/2 tsp. vanilla

Toast 1 cup Baker's angel flake coconut. Cool. Cream 1 package (3 ounce) cream cheese with 1/4 cup butter. Alternately add 3 cups sifted confectioners' sugar, 1 tablespoon milk and 1/2 teaspoon vanilla. Beat until smooth. Add 1/2 the coconut. Frost cooled cake. Top with rest of coconut.