Coconut Carrot Cake - cooking recipe

Ingredients

2 cups unsifted all-purpose flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 cup oil
2 cups sugar
3 eggs
1 can (8 oz.) crushed pineapple in juice
2 cups grated carrots
1 1/3 cups angel flake coconut
1/2 cup 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 350 degrees for 50 to 55 minutes, or until tester inserted in center comes out clean. Remove from pan.