Tropical Carrot Cake

Ingredients:

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon crushed cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon allspice

2 cups granulated sugar

2 cups grated carrots

1 can (8.5 ounces) crushed pineapple, lightly drained

1 cup chopped walnuts

4 eggs, at room temperature, lightly beaten

1 1/4 cups cooking oil

1/2 cup flaked coconut

tropical butter frosting

Directions:

Preheat oven to 350 degrees. Grease and flour three 9" round pans or a 9" x 13" baking pan.

In a large mixing bowl, sift together all dry ingredients. Add oil and then eggs, one at a time; mix well. . Fold in carrots, pineapple, nuts and coconut. Mix well.

Spread evenly in pans. Bake at 350 degrees for 40-45 minutes or until sides shrink slightly and top springs back when touched Cool layers in pans for 10 minutes, then turn them out on wire racks to cool completely.

Stack layers and frost with Tropical Butter Frosting or simply sprinkle with confectioners' sugar.