Ingredients
2 C unsifted flour
2 ½ t baking soda
2 t cinnamon
1 t salt
1 C oil
2 C sugar
3 eggs
1 8oz can crushed pineapple in juice
2 C grated carrots
1 1/3 C coconut
½ C chopped walnuts
Frosting:
1 C coconut
3 oz pkg cream cheese
4 oz butter
3 C sifted powdered sugar
1 T milk
½ t vanilla
Preparation
Mix the dry ingredients together and set aside. In a large bowl, beat together the oil, sugar and eggs. Add the flour mixture and beat until smooth. Add the carrots, pineapple with juice, coconut and walnuts.
Pour into a 13 x 9 or bundt pan. Bake at 350º for 50-60 minutes, or until tester comes out clean. Cool in pan 10 minutes, then remove to cool completely on wire rack.
Frost with toasted coconut frosting:Toast the coconut at 350º until golden brown and dry, then cool completely.
In a large bowl, mix the butter and cream cheese until fluffy. Add the sugar, and enough milk to make a stiff frosting. Add the vanilla and beat at high speed until fluffy, about 3 minutes. Frost the cake and then press the toasted coconut on the entire cake.
