Coconut Carrot Cake

• 2 cups sugar
• 1 cup canola oil
• 4 large eggs
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 can (8 ounces) crushed pineapple
• 2 cups grated carrots
• 1-1/2 cups sweetened shredded coconut
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2-1/2 cups confectioners' sugar
• Orange paste food coloring
• Parsley sprig

1. In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick).
2. Transfer to three greased and floured 9-in. round baking pans. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside.
4. Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator.

sugar, canola oil, eggs, allpurpose, baking powder, ground cinnamon, baking soda, salt, pineapple, carrots, coconut, cream cheese, butter, vanilla, sugar, orange paste food coloring, parsley

Taken from www.tasteofhome.com/recipes/coconut-carrot-cake/ (may not work)