3 eggs
2 c. sugar
1 1/2 c. oil
2 tsp. vanilla
2 1/2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1 1/2 c. cottage cheese
1 c. Harvard beets, undrained, sm. diced
1 c. crushed pineapple, drained
1/2 c. coconut
1 c. chopped nuts

Beat eggs, sugar, oil and vanilla. Mix unsifted flour, cinnamon, soda and salt. Stir into creamed mixture. Then add in order: cottage cheese, beets, pineapple, coconut and nuts. Mix well after each addition. Then beat 1 minute.

Pour into well-greased sheet cake pan (at least 9 x 13 x 2 1/2 inches. Pan will be full. Bake at 350 degrees for 45 to 55 minutes. Cake gets very brown so test with toothpick. Cool and spread with cream cheese icing.