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
2 c. grated carrots
1 1/3 c. (about) Baker's
Angel Flake
or premium shredded coconut
1/2 c. chopped nuts

Preparation

Combine flour, baking soda, cinnamon and salt.
Beat oil, sugar and eggs until well blended.
Add flour mixture; beat until smooth.
Blend in remaining ingredients.
Pour into greased 10-inch tube pan or 13 x 9-inch pan.
Bake at 350\u00b0 for 50 to 55 minutes or until tester inserted in center comes out clean.
Cook in pan 10 minutes.
Remove from pan.
Cool on rack; frost.