Pineapple-Carrot-Coconut-Walnut Cake

1 1/2 c Vegetable oil

2 c Sugar

4 Eggs

2 3/4 c Presifted flour

(may need 3c) 2 ts Baking soda

1 ts Cinnamon

1/2 ts Salt

1 ts Vanilla

1 cn Unsweetened crushed

Pineapple; well-drained 2 c Grated carrots

6 oz Finely chopped walnuts

1 cn Unsweetened coconut

Cream cheese frosting 8 oz Cream cheese, softened

1/2 c Butter; softened

1 tb Cocoa

1 lb Box confectioners sugar

Preheat oven to 350 degrees. Beat oil, sugar and eggs together. Add dry ingredients; blend thoroughly. Add remaining ingredients; mix well. Turn into two 5x9-inch greased and floured pans. Bake for approximately 60 to 70 minutes. Combine cream cheese and butter. Blend in cocoa and sugar; mix well. NOTE: Can be baked in a well oiled 10-inch tube pan for 1 hour and 20 minutes instead of loaf pans. Fold in 2 cups banana slices in place of carrots for a different flavor; do not beat. -----