2 c. unsifted all purpose flour
2 tsp. cinnamon
2 1/2 tsp. baking soda
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
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, carrots, coconut, and nuts. Pour into greased 13 x 9 inch pan. Bake at 350 degrees for 50-60 minutes. Remove from pan. Cool on rack.

COCONUT CREAM FROSTING:

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