3 c   flour
1½ t  baking soda
1 t    salt
2 t    cinnamon
2 t    baking powder

2 c   sugar
4      eggs
1½ c  vegetable oil

½ c   nuts, chopped
1 can grated coconut
2 c   grated carrots
1 can crushed pineapple (8.5 oz), drained

Sift together first 5 ingredients.  Add sugar, oil and eggs and mix well – do not beat.  Add carrots, pineapple, nuts and coconut.  Mix well by hand.

Pour into bundt pan or long pyrex baking dish.  Bake at 350°for 1 hour or until done.  Sally makes to in long pyres dishes and stacks and frosts these layers as a regular cake

Ice with a cream cheese frosting:

½ c   butter or margarine, softened
8 oz  cream cheese, softened
1 lb   confectioners sugar
1 t    vanilla extract
½ c   chopped nuts

 Cream butter and cream cheese.  Gradually add sugar; beat until light and fluffy; stir in vanilla.  Stir in nuts.

I guess Sally doubled this for her method.