2 c. flour
2 1/2 t. baking soda
2 t. cinnamon
1 t. salt
1 1/3 c. coconut
2 c. grated carrots
1 c. oil
2 c. sugar
1 (8oz) can crushed pineapple in juice
1/2 c. chopped nuts
Coconut Cream Frosting:
1 c. coconut
1 (3oz.) pkg. cream cheese
1/4 c. butter
3 c. sifted powdered sugar
1 Tbsp. milk
1/2 t. vanilla
For cake,mix flour,soda,cinnamon and salt.
Beat the oil,sugar,and eggs thoroughly.
Add the flour mixture and beat until smooth.
Add the remaining cake ingredients.
Pour into 9x13" greased pan.
Bake 50-60 min. in a 350 deg. oven.
Let cake cool completely before frosting with the cream frosting.
Cocornut Cream Frosting:
toast the 1 cup coconut; let cool
Mix together the cream cheese and butter until creamy.
Alternately add the sifted powdered sugar, the milk and the vanilla.
Beat until smooth.
Frost the cake and then top with the toasted coconut.