FOURTEEN CARAT CAKE

FOURTEEN CARAT CAKE


2 cups all-purpose flour
2 tsp. baking powder
1-1/2 tsp. baking soda
1-1/2 tsp. salt
2 tsp. ground cinnamon
2 cups white sugar
1-1/2 cups vegetable oil
4 eggs
1 cup grated carrots
1 (8-oz.) can crushed pineapple, drained
½ cup chopped walnuts
1 cup flaked coconut


Preheat oven to 350^. Greased flour three 9-inch pans.

In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Add the sugar, oil and eggs, mix well for 1 minute. Finally, stir in the carrots, pineapple, walnut and coconut. Divide the batter evenly between the prepared pans.

Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in pans for 10 minutes before inverting onto a wire rack to cool completely. When cool, frost with your favorite cream cheese icing.

Yield: 14 servings.