2 c. unsifted all purpose flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. oil
2 c. sugar
3 eggs
1 can (8 oz.) crushed pineapple it its own juice
2 c. grated carrots
1 1/3 c. Baker's Angel Flake Coconut
1/2 c. chopped nuts

Mix flour, baking soda, cinnamon, and salt. Beat oil, sugar and eggs thoroughly. Add pineapple, carrots, coconut, and nuts. Pour into greased 13 x 9 inch pan.

Bake at 350°F for 50 to 60 minutes. Cool 10 minutes. Remove from pan. Cool on rack. Frost with Coconut Cream Frosting.

Coconut Cream Frosting:

1 c. coconut
1 (3 oz.) pkg. cream cheese
1/4 c. butter
3 c. sifted confectioners sugar
1 tbsp. milk
1/2 tsp. vanilla

Toast coconut. Cool. Cream cream cheese with butter. Alternately add confectioners sugar, milk and vanilla. Beat until smooth. Add 1/2 c. coconut. Frost cake; top with rest of coconut.