Carrot Cake With Pineapple, Coconut And Walnuts - cooking recipe

Ingredients

1 1/2 c. oil
2 c. sugar
3 eggs
2 tsp. vanilla
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. salt
2 c. fine, grated carrots
1/2 c. Angel Flake coconut
1 small can crushed pineapple, drained
1 c. chopped walnuts
1 c. sugar
1/2 c. water
4 c. hulled, fresh strawberries or 4 (10 oz.) pkg. frozen strawberries, thawed
1/4 c. lemon juice
2 Tbsp. orange juice

Preparation

Combine sugar and water in saucepan.
Bring to a boil and boil rapidly for 5 minutes.
Cool to room temperature.
Puree strawberries in blender or food processor, leaving small chunks of berries.
Add pureed strawberries and lemon and orange juices to the sugar-water and mix thoroughly.
Pour into freezer trays or containers to freeze firm.
Do not pour into dessert glasses to freeze as glass might break.
Makes about 3 cups of 6 servings.