1 c. oil
2 c. sugar
1 tsp. vanilla
1/4 tsp. almond extract
4 eggs
2 c. flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
2 c. grated raw beets
1 (8 1/2 oz.) can crushed pineapple
1 c. flaked coconut

Grease and flour 9x13 inch pan. Preheat oven to 350 degrees.

Cream together oil, sugar, vanilla and almond extract. Beat in eggs thoroughly, one at a time. Sift flour, baking powder, cinnamon, and salt. Add to creamed mixture 1/3 at a time. Fold in beets, pineapple, and coconut. Pour into pan.

Bake 45 minutes or until cake tests done. I baked it 60 minutes. Serve with ice cream or Grand Illusion Icing.

GRAND ILLUSION ICING:

1/4 c. hot water
1/4 lb. butter
4 tsp. cherry flavored gelatin
1 tsp. almond flavoring
1 lb. confectioners' sugar

Pour hot water over butter. Add cherry gelatin. Add flavoring and sugar and beat until smooth and creamy. Add a teaspoon of water at a time until thin enough to spread.