1 1/2 c  Sunlite oil

      2 c  White sugar

      3    Eggs, should be jumbo

      2 ts Vanilla

      2 c  A.P. flour

      2 ts Cinnamon

      2 ts Baking soda

      1 ts Salt

      7 oz Flaked coconut

      2 c  Shredded carrots

 13 1/2 oz Crushed pineapple, well

           -drained
      1 c  Chopped nuts (your choice)

           Cream Cheese Frosting
      8 oz Softened cream cheese

      1 tb Milk (homogenized)

      1 ts Vanilla

      1 ds Of salt

      5 c  Sifted powdered sugar

  In a large bowl, combine the oil, the sugar, the eggs, and the vanilla. Mix
  well with a whisk. Sift the flour, the cinnamon, the soda, and the salt in
  a smaller bowl.
  Add the sifted ingredients to the oil, sugar, eggs, vanilla mixture, and
  mix well using the whisk. Stir in the flaked coconut, the carrots, the
  crushed pineapple,and the chopped nuts, using the whisk. Pour into a well
  greased and floured 13 X 9 X 2 pan, (You may use a Bundt pan or a tube pan)
  and bake at 350 F. for 50 to 60 minutes. Allow it to cool in the pan about
  30 minutes.

  While it bakes: Test the cake after 30 minutes, the typical test of the
  center of the cake being done is used, the center is firm, but by using a
  toothpick or skewer to test, this cake should be almost underdone!
  Frost as desired, using Cream cheese or butter frosting (cream cheese
  suggested), using this mixture.
  Cream Cheese Frosting: Mix the cream cheese, the milk, the vanilla, and the
  salt, then add the powdered sugar, one cup at a time, until it is well
  mixed.