2 cups unsifted all-purpose flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 cup oil
2 cups sugar
3 eggs
1 can (8 oz.) crushed pineapple in juice
2 cups grated carrots
1 1/3 cups angel flake coconut
1/2 cup chopped nuts

Combine flour, baking soda, cinnamon and salt. Beat oil, sugar and eggs until well blended. Add flour mixture; beat until smooth. Blend in remaining ingredients. Pour into greased 10 inch tube pan or 13 x 9 inch pan.

Bake 350°F for 50 to 55 minutes, or until tester inserted in center comes out clean. Remove from pan.

Coconut Cream Cheese Frosting:

1 cup coconut
1 1/2 tbsp. butter
1 pkg. (3 oz.) cream cheese
1/4 cup butter
3 cups powdered sugar
1 tbsp. milk
1/2 tsp. vanilla

Sauté coconut in 1 1/2 Tbsp. butter until golden brown, stirring. Spread on absorbent paper; cool. Cream cream cheese with 1/4 cup butter. Add powdered sugar alternately with milk and vanilla. Beat until smooth. Add half coconut; spread on cake. Sprinkle with remaining coconut.