2 c. sifted all-purpose flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. cooking oil
2 c. granulated sugar
3 eggs
1 can crushed pineapple and juice
2 c. grated carrots
1 1/2 c. coconut
1/2 c. chopped nuts

Mix flour, baking soda, cinnamon and salt. Beat oil, sugar, and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple and juice, carrots, coconut and nuts. Mix well. Bake at 350 degrees for 50-60 minutes.

COCONUT FROSTING:

1 c. coconut, toasted
3 oz. cream cheese
1/4 c. butter
3 c. sifted confectioners' sugar
1 tbsp. milk
1/2 tsp. vanilla

Cream together cream cheese and butter. Add milk and confectioners' sugar. Add vanilla. Add 1/2 cup toasted coconut and frost cake. Sprinkle other 1/2 cup coconut on top of cake.