1.Preheat oven to 350°F.
2.In large bowl, mix flour, baking soda, cinnamon and salt.
3.In a separate bowl, beat oil, sugar and eggs thoroughly.
4.Add to flour mixture and beat until smooth.
5.Add pineapples, carrots, coconuts and nuts.
6.Pour into two 9" cake pans, greased and floured. Bake for 35-40 mins. (Or you can use a 13"x9" pan. Bake for 50-60 minutes.) Stick the center with a knife. If it comes out clean, it’s done.
7.Cool 10 minutes and remove from pan(s).
8.Cream the butter and cream cheese.
9.Alternately add confectioners' sugar, milk and vanilla.
10.Beat until smooth.
11.Add 1/2 of the coconut.
13.Sprinkle toasted coconut on top.
2 cups unsifted all-purpose flour
2-1/2 teaspoons baking soda
2 teaspoons organic ground cinnamon
1 teaspoon fine sea salt
1 cup oil
1-3/4 cups granulated sugar
8-ounce can crushed pineapple
2 cups grated carrots
1 cup flaked coconut
1/2 cup chopped nuts (optional)
Coconut Cream Frosting Ingredients
8-ounce package cream cheese
1/4 cup butter
2 cups sifted confectioners' sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1 cup coconut flakes, 1/2 of them toasted (optional)