Coconut Carrot Cake

• 1 (15 1/4 ounce) package carrot cake mix
• 12 cup vegetable oil
• 4 eggs
• 1 (8 ounce) can crushed pineapple in juice, undrained
• 34 cup finely shredded carrot
• 14 ounces shredded coconut, divided
• 12 cup raisins
• 2 (16 ounce) containersready to spread cream cheese frosting

1. Heat oven to 350 degrees.
2. Grease bottoms of 2 8 or 9 inch cake pans and lightly flour.
3. Beat cake mix, oil, eggs, pineapple and carrots in large bowl with electric mixer on low speed 30 seconds, beat on medium for 2 minutes.
4. Stir in raisins and 1 cup of the coconut reserving the rest for later.
5. Pour batter into prepared pans.
6. Bake for 35 to 40 minutes checking for doneness after 30 minutes with a toothpick.
7. Cool for 10 minutes in pan then remove from pan to cool on wire rack until completely cool.
8. When cake layers are completely cool fill layer and frost top and sides with both cans of frosting for a really thick covering.
9. Take remaining coconut and lightly press to top and sides of cake, covering entire cake in cocount.

carrot cake, vegetable oil, eggs, pineapple, carrot, coconut, raisins, cream cheese frosting

Taken from www.food.com/recipe/coconut-carrot-cake-474857 (may not work)