2 c. all-purpose flour
1 1/2 c. sugar
1 c. salad oil
1/2 c. orange juice
1/4 c. cocoa
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. vanilla extract
4 eggs
2 c. shredded carrots (about 3 lg. carrots)
1 (3 1/2 to 4 oz.) can flaked or shredded coconut

ABOUT 4 HOURS BEFORE SERVING OR EARLY IN DAY:

1. Preheat oven to 350 degrees F. Grease and flour 10 inch Bundt pan. In large bowl, with mixer at low speed, beat first 10 ingredients just until blended, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Stir in carrots and coconut. Spoon batter into pan.

2. Bake 50 to 55 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove cake from pan; cool completely on rack.

Makes 16 servings.