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 Angel Flake Coconut
1/2 c. chopped nuts

Preheat oven to 350 degrees. Grease 13"x9" pan. Mix flour, baking soda, cinnamon and salt. Beat oil, sugar and eggs. Add flour mixture and beat until smooth. Add pineapple, carrots, nuts and coconut. Pour into pan and bake 50 to 60 minutes. Cool 10 minutes. Remove from pan. Cool on rack.

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 the cream cheese with butter. Alternately add sifted confectioners' sugar, milk and vanilla. Beat until smooth. Add 1/2 of the toasted coconut. Frost cake sparingly. Sprinkle the rest of the toasted coconut on top.