Pineapple Carrot Cake - cooking recipe

Ingredients

2 c. sifted all-purpose flour
2 tsp. soda
1 tsp. baking powder
1 tsp. salt
2 tsp. ground cinnamon
1 3/4 c. granulated sugar
1 c. vegetable oil
3 eggs
1 tsp. vanilla
2 c. shredded carrots
1 c. flaked coconut
1 c. coarsely chopped walnuts
1 (8 1/4 oz.) can crushed pineapple, drained

Preparation

Grease a 13 x 9 x 2-inch cake pan and dust with flour; tap out excess.
Sift flour, baking powder, salt and cinnamon into a large bowl.
Make a well in center and add in order: sugar, oil, eggs and vanilla.
Beat with wooden spoon until smooth.
Stir in carrots, coconut, walnuts and pineapple until well blended.
Pour into prepared pan.
Bake at 350\u00b0 for 45 minutes or until center springs back when pressed lightly with fingertip.
Cool in pan on wire rack.
Good with cream cheese frosting.