Coconut Carrot Cake - cooking recipe

Ingredients

2 c. unsifted all-purpose flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. oil
2 c. sugar
3 eggs
1 (8 oz.) can crushed pineapple in juice
1 or 2 c. grated carrots
1 1/3 c. Baker's Angel Flake coconut
chopped nuts (amount desired)

Preparation

Mix flour, baking soda, cinnamon and salt.
Beat oil, sugar and eggs thoroughly.
Add flour mixture.
Beat until smooth.
Add pineapple, carrots, coconut and nuts.
Pour into greased 13 x 9-inch pan.
Bake at 350\u00b0 for 50 to 60 minutes.
Cool 10 minutes; remove from pan.
Or leave in pan and put icing on when cake is completely cooled.
Ice with cream cheese frosting with toasted coconut on top.