I made this cake for a birthday celebration some years ago. I try to keep track of what recipes I make for which guests, so I can either try something new the next time or make the same dish for those that request them.

MARCI'S BIRTHDAY CAKE

2 cups flour
2 1/2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup oil
2 cups sugar
3 eggs
8 ounces crushed pineapple in juice
2 cups grated carrots
1 1/3 cups Baker's Angel Flake Coconut
1/2 cup chopped nuts
Coconut Cream Frosting (recipe follows)

Preheat oven to 350 degrees F.

Mix flour, baking soda, cinnamon and salt. Reserve.

Beat oil, sugar and eggs thoroughly. Add flour mixture to oil mixture and beat until smooth. Add pineapple, carrots, coconut and nuts. Pour into a greased 13x9-inch pan.

Bake for 50-60 minutes. Cool 10 minutes. Remove from pan. Cool on rack.

COCONUT CREAM FROSTING

1 cup Baker's Angel Flake Coconut
3 ounces cream cheese
1/4 cup butter
3 cups sifted confectioner's sugar
1 Tablespoon milk
1/2 teaspoon vanilla

Toast the coconut and allow to cool.

Beat cream cheese with butter. Beat in confectioners' sugar, milk and vanilla. Beat until smooth. Add 1/2 of the toasted coconut.

Frost cake. Top with rest of the toasted coconut.