Rose’S Coconut Carrot Cake

• 2 C unsifted flour
• 2 1/2 t baking soda
• 2 t cinnamon
• 1 t salt
• 1 C oil
• 2 C sugar
• 3 eggs
• 1 8oz can crushed pineapple in juice
• 2 C grated carrots
• 1 1/3 C coconut
• 1/2 C chopped walnuts
• Frosting:
• 1 C coconut
• 3 oz pkg cream cheese
• 4 oz butter
• 3 C sifted powdered sugar
• 1 T milk
• 1/2 t vanilla

1. Mix the dry ingredients together and set aside. In a large bowl, beat together the oil, sugar and eggs. Add the flour mixture and beat until smooth. Add the carrots, pineapple with juice, coconut and walnuts.
2. Pour into a 13 x 9 or bundt pan. Bake at 350u0b0 for 50-60 minutes, or until tester comes out clean. Cool in pan 10 minutes, then remove to cool completely on wire rack.
3. Frost with toasted coconut frosting:Toast the coconut at 350u0b0 until golden brown and dry, then cool completely.
4. In a large bowl, mix the butter and cream cheese until fluffy. Add the sugar, and enough milk to make a stiff frosting. Add the vanilla and beat at high speed until fluffy, about 3 minutes. Frost the cake and then press the toasted coconut on the entire cake.

flour, baking soda, cinnamon, salt, oil, sugar, eggs, pineapple, carrots, coconut, walnuts, frosting, coconut, cream cheese, butter, powdered sugar, t, vanilla

Taken from www.epicurious.com/recipes/member/views/rose-s-coconut-carrot-cake-1276150 (may not work)