2 cups flour
2 1/2 tsp. Calumet baking powder
2 tsp. ground cinnamon
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups sugar
3 eggs
1/2 cup milk
2 cups grated carrots
1 1/3 cups Baker's angel flake coconut
1/2 cup Planters walnuts, chopped
1 can (8 oz.) crushed pineapple in its own juice, undrained

Mix flour, baking powder and cinnamon in small bowl; set aside. Beat butter, sugar and eggs in medium bowl with electric mixer on medium speed until creamy. Alternately stir in milk and flour mixture until blended. Mix in carrots, coconut, walnuts and pineapple with juice until blended. Spread into 2 greased 9 inch round cake pans.

Bake at 350°F for 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pans; cool completely on wire racks. Frost cake with Coconut Cream Cheese Frosting. Garnish with coconut and carrot flowers, if desired.