Coconut Carrot Cake

• 1 3/4 c. flour, unsifted
• 2 tsp. baking soda
• 1 (8 oz.) crushed pineapple, drained
• 1 tsp. salt
• 2 c. sugar
• 1 1/2 c. salad oil
• 4 large eggs
• 2 c. carrots, shredded
• 2 tsp. cinnamon
• 1 c. flaked coconut
• 1 c. pecans, chopped
• 1/2 c. golden raisins
• 2 tsp. vanilla extract

1. Preheat oven to 350u0b0.
2. Grease and flour 3 (8-inch) square cake pans.
3. On sheet of waxed paper, combine flour, baking soda, cinnamon and salt.
4. In large bowl, at high speed, beat sugar, oil, eggs and vanilla until blended.
5. At low speed, gradually beat in flour mixture; at medium speed, beat until blended.
6. Stir in carrots, pineapple, coconut, chopped pecans and raisins.
7. Pour batter into prepared pans, dividing evenly.
8. Bake for 30 minutes until cake tester comes out clean.
9. Cool layers in pans on wire rack for 10 minutes.
10. Invert onto wire rack and cool completely.

flour, baking soda, pineapple, salt, sugar, salad oil, eggs, carrots, cinnamon, flaked coconut, pecans, golden raisins, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=277669 (may not work)