Carrot Pineapple Cake

Carrot Pineapple Cake
Ingredients
Cake Ingredients
 2 cups all-purpose flour sifted
 2 teaspoons baking soda
 1 teaspoon baking powder
 1 teaspoon salt
 2 teaspoons cinnamon
 1 ¾ cups sugar
 1 cup vegetable oil or shortening

 3 eggs
 1 teaspoon vanilla
  2 cups shredded carrots
 1 cup coconut flakes
 1 cup chopped walnuts
1  (8 oz) crushed pineapple can, completely drained from juice
Icing Ingredients
 1 (8 oz) Philadelphia cream cheese softened
¼ cup shortening
 2 cups confectioners powdered sugar
Directions
Icing Directions
* Beat cheese with shortening well with electronic mixer
* Add sugar and mix until smooth
 Cake Directions
Note Mix cake ingredients by hand not by mixer
* Preheat an oven to 350 F (175 c)
 * Mix flour, baking powder, baking soda, cinnamon and salt together
*  Make a hole in the center and put the sugar, oil, eggs and vanilla and mix with a wooden spoon until smooth
* Add carrots, pineapple, walnuts and coconut and mix with a spoon until smooth (the mixture will be little thick and does not require any additional liquid)
* Pour the mixture into two greased and floured 9 x 1½ inch round Cake Pan
* Bake each pan for 20-25 minutes, or until toothpick inserted in center and comes out clean.
* Cool 10 minutes, remove from pans, cool completely on wire rack.
* Put 1/3 of the icing on one layer, put the other layer on it, frost the cake
*Garnish as desired with coconut and walnut. Store covered in refrigerator
* Yield 24 pieces