2 c. all-purpose flour
2 tsp. Baking powder
1 1/2 tsp. Salt
1 1/2 tsp. Baking soda
2 tsp. Cinnamon
2 c. sugar
1/2 c. chopped nuts
1 1/2 c. salad oil
4 eggs
2 c. finely shredded carrots
8 1/2 oz. Can crushed pineapple
3 1/2 oz. Can flaked coconut

Preheat oven to 350. Grease and flour 3 (9-inch) round cake pans. Sift
flour, baking powder, baking soda, salt and cinnamon in a bowl. Add sugar,
oil and eggs. Beat at medium speed for 1 minute. Stir in carrots,
pineapple, nuts and coconut. Turn into 3 greased and floured can pans. Bake
at 350 for 40 minutes. Cook in pans for 10 minutes. Remove from pans and
cool thoroughly.

Frosting:
8 oz. Cream cheese
1/2 c. margarine
1 tsp. Vanilla
1 box powdered sugar
3/4 c. flaked coconut
1/4 c. flaked coconut

Combine cream cheese, margarine and vanilla in a mixing bowl. Beat until
well blended and smooth. Gradually add sugar while beating. Add 3/4 cup
coconut. Mix well. Spread between layers of cake and over top and sides.
Sprinkle remaining coconut over cake.

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