2 c  Flour, all-purpose

      2 c  Sugar

    1/2 ts Salt

      1 ts Baking soda

      2 ts Cinnamon, ground

      3    Eggs

  1 1/2 c  Vegetable oil

      2 c  Carrots, finely grated

      1 ts Vanilla extract

      1 c  Shredded coconut

      1 c  Nuts, chopped, divided

           Cream Cheese Frosting
  In a mixing bowl, combine dry ingredients. Add eggs, oil, carrots and
  vanilla; beat until combined. Stir in pineapple, coconut and 1/2 cup nuts.
  Pour into a greased 13x9x2-inch baking pan. Bake at 350 for 50-60 minutes
  or until cake tests done. Cool. Frost cooled cake with Cream Cheese
  Frosting. Sprinkle with remaining nuts. Store in refrigerator.