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 can (8 oz.) crushed pineapple it its own juice
2 c. grated carrots
1 1/3 c. Baker's Angel Flake Coconut
1/2 c. chopped nuts

Preparation

Mix flour, baking soda, cinnamon, and salt.
Beat oil, sugar and eggs thoroughly.
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.
Cool on rack.
Frost with Coconut Cream Frosting.