Coconut Carrot Cake

• 2 cups unsifted all purpose flour
• 2 1/2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 cup oil
• 2 cups sugar
• 3 eggs
• 1 can (8 ounces) crushed pineapple in juice
• 2 cups grated carrots
• 1 1/3 cups baker's angel flake coconut
• 1/2 cup chopped nuts
• *See below for frosting recipe

1. Mix flour, baking soda, cinnamon, salt. Beat oil, sugar and eggs thoroughly. Add flour mixture, beat until smooth. Add pineapple, carrots, coconut, nuts. Pour into greased 13x9 inch pan. Bake at 350 degree oven for 50 to 60 minutes. Cool 10 minutes. Remove from pan. Cool on rack.
2. *Coconut Cream Frosting:
3. Toast 1 cup bakers angel flake coconut. Cool. Cream 1 package (3 ounces) 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 coconut. Frost cake, top with rest of cocoonut

flour, baking soda, cinnamon, salt, oil, sugar, eggs, pineapple, carrots, coconut, nuts, recipe

Taken from www.epicurious.com/recipes/member/views/coconut-carrot-cake-50008071 (may not work)