Ye Olde Tavern Life

Summer Afternoon

Pineapple Coconut Cake

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 3/4 cups granulated sugar

1 cup vegetable oil

3 eggs

1 teaspoon vanilla extract

2 cups shredded carrots

1 cup flaked coconut

1 cup chopped walnuts

1 (8 ounce) can crushed pineapple, drained

Frosting:

1 (8 ounce) package cream cheese

1/4 cup butter, softened

2 cups confectioners' sugar

Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9x13 inch pan. Mix flour, baking soda, baking powder, salt and cinnamon. Create a well in the center of the ingredients and add sugar, oil, eggs and vanilla. Mix with a wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple. Pour batter into the pan. Bake at 350 degrees for about 45 minutes. Allow to cool completely when finished baking.

To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.