2 c. all-purpose flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1/4 c. SACO buttermilk powder
1 1/2 c. salad oil
2 c. sugar
3 eggs
2 tsp. vanilla
1 (7 oz.) box coconut (1 c.)
2 c. shredded carrots
1 c. chopped nuts
1 can (8 3/4 oz.) crushed pineapple & juice
1 (3 oz.) pkg. cream cheese
2 1/2 c. confectioner's sugar
1/2 stick soft butter
1/4 tsp. vanilla

Sift together flour, cinnamon, baking soda, salt and SACO buttermilk powder. Set aside. In a large bowl mix together oil and sugar. Add eggs. Beat well. Stir in dry ingredients until well mixed. DO NOT OVER BEAT. Fold in 2 teaspoon vanilla, coconut, nuts, carrots and crushed pineapple and juice. Pour into lightly greased and floured 9 x 13 inch pan. Bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean. When cool frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

Put cream cheese, confectioner's sugar, butter and 1/4 teaspoon vanilla in bowl and mix with electric mixer until very creamy and smooth.