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

Mix flour, baking soda, cinnamon, salt. Beat oil, sugar and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple, carrots, coconut, nuts. Pour into greased 13 x 9 inch pan. Bake at 350 degrees for 50 to 60 minutes. Cool 10 minutes. Remove from pan. Cool on rack. Top with cream cheese icing.

CREAM CHEESE ICING:

1 (8 oz.) pkg. cream cheese, softened
1 stick butter, room temperature
1 (1 lb.) box powdered sugar
1 tsp. vanilla

Cream cheese and butter well and add vanilla. Beat in sugar a little at a time until of spreading consistency. Spread on cake. Toast 1 cup coconut. Cool and top the cake.