2 c. unsifted flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. oil
2 c. sugar
1/2 c. chopped nuts
3 eggs
8 oz. crushed pineapple, in juice
2 c. grated carrots
1 1/3 c. coconut

Mix flour, baking soda, cinnamon and salt. Beat oil, sugar and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple, carrots, coconut, nuts. Pour into greased 13x9 inch pan. Bake at 350 degrees for 50-60 minutes. Cool 10 minutes. Remove from pan. Cool on rack.

COCONUT CREAM FROSTING:

Toast 1 cup coconut. Cool. Cream 1 package cream cheese with 1/4 cup butter. Alternately add 3 cups sifted confectioners' sugar, 1 tbsp. milk, 1/2 tsp. vanilla. Beat until smooth. Add 1/2 the coconut. Frost cake; top with rest of coconut.