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Carrot Coconut Cake


2 c. unsifted all purpose flour
2 1/2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 c. oil
2 c. sugar
3 eggs
1 (8 oz.) can crushed pineapple in juice
2 c. grated carrots
1 1/3 c. Baker's Angel Flake Coconut
1/2 c. chopped nuts


Mix flour, baking soda, cinnamon and salt. Beat oil, sugar and eggs thoroughly. Add flour mixture. Beat until smooth. Add pineapple, carrots, coconut, nuts. Pour into greased 13 x 9 inch pan. Bake at 350 degrees for 50 to 60 minutes. Cool 10 minutes. Remove from pan. Cool on rack.

Coconut Cream Frosting: Toast 1 cup Baker's Angel Flake Coconut. Cool. Cream 1 package (3 ounces) cream cheese with 1/4 cup butter. Alternately add 3 cups sifted confectioners' sugar, 1 tablespoon milk, 1/2 teaspoon vanilla. Beat until smooth. Add 1/2 the coconut. Frost cake; top with rest of coconut.

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