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 (8 oz.) can crushed pineapple in juice
2 c. grated carrots
1 1/3 c. Baker's coconut flakes
1/2 c. chopped nuts

Mix flour, baking soda, cinnamon, salt. Beat oil, sugar and eggs thoroughly. Add flour to mixture. Beat until smooth. Add pineapple, carrots, coconut and nuts. Pour into greased 13x9-inch pan. Bake at 350 degrees for 50-60 minutes. Cool 10 minutes. Remove from pan. Cool on rack.

COCONUT CREAM FROSTING:

Toast 1 cup Baker's coconut flakes. Cool. Cream 1 (3 ounce) package cream cheese with 1/4 cup butter. Alternately add 3 cups sifted confectioners sugar, 1 tablespoon milk and 1/2 teaspoon vanilla. Beat until smooth. Add 1/2 the coconut. Frost cake and top with rest of coconut.