2 c. 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. coconut
1/2 c. chopped nuts
1/2 c. raisins, optional

Mix flour, baking soda, cinnamon, and salt. Beat sugar, eggs, and oil. Mix wet mixture together with flour mixture. Add pineapple, coconut, and nuts.

Pour into greased 9 x 13 pan. Bake at 350 degrees for 50-60 minutes.

COCONUT CREAM FROSTING:

Toast 1 cup coconut and cool. Cream 3 ounces cream cheese with 1/4 cup butter. Add 3 cups confectioners sugar, 1 tablespoon milk, 1/2 teaspoon vanilla, and 1/2 cup toasted coconut.

Sprinkle top of frosted cake with remaining toasted coconut.