2 c. 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. coconut flakes
1/2 c. chopped nuts

Combine flour, baking soda, cinnamon and salt. Beat oil, sugar and eggs until well blended. Add flour mixture; beat until smooth. Blend in remaining ingredients. Pour into greased 10-inch tube pan or 13x9-inch pan.

Bake at 350°F for 50 to 55 minutes or until tester inserted in center comes out clean. Cook in pan 10 minutes. Remove from pan. Cool on rack; frost.

Coconut Cream Cheese Frosting:

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

Sauté coconut in butter until golden brown, stirring. Spread on absorbent paper; cool. Cream the cream cheese with butter. Add confectioners sugar alternately with milk and vanilla; beat until smooth. Add half the coconut; spread on cake. Sprinkle with remaining coconut.