2 cups all-purpose flour, 8.8 oz
2 ½ teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup vegetable oil
2 cups granulated sugar, 14 oz
3 large eggs, ½ cup
1 (8-ounce) can crushed pineapple, well-drained
or 1 ½ cup crushed or diced pineapple, well-drained
2 cups grated carrots, well-packed, 9.6 oz
1 ½ cups grated coconut, 4.2 oz
½ cup pecans, diced 2.1 oz

Preheat oven to 350°. Butter and flour a 13 x 9 x 2-inch baking pan. Sift together flour, soda, cinnamon and salt; set aside. Beat together oil, sugar and eggs; gradually add flour mixture. Stir in pineapple, carrots, coconut and pecans.
Pour into baking pan; bake 50 to 60 minutes. Frost with Coconut Cream Cheese Frosting (p.327). Freezing cake before frosting is a great help. It only needs 5 minutes out of the refrigerator to serve.


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Coconut Carrot Cake Recipe

Cookbook Current Edition 

Coconut Carrot Cake by Betty Salisbury - Pg. 319

Coconut Cream Cheese Frosting by Betty Salisbury p. 327

1 cup shredded coconut, lightly toasted, divided, 1.4 to 2 oz
1 (8-ounce) package cream cheese, softened
½ cup unsalted butter, softened, 4 oz
2 cups confectioners’ sugar, or more, 12.9 oz
1 tablespoon milk
1 teaspoon vanilla extract

Mix all ingredients except ½ cup shredded coconut. Frost cake and sprinkle with reserved ½ cup coconut.