Tropical Carrot Cake

For the cake:

2 cups plus 1 tablespoon all-purpose flour, divided

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1 1/4 cups vegetable oil

4 eggs

1 teaspoon pure vanilla extract

2 cups finely grated carrot (approximately 4 medium)

1 (8.5-ounce) can crushed pineapple, drained

1 cup sweetened flaked coconut

1 cup chopped walnuts

For the frosting:

2 (8-ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups confectioners' sugar, sifted

1 teaspoon pineapple extract or vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour 3 (9-inch) round cake pans.

2. Beat the sugar, oil, and eggs together in the bowl of an electric mixer until light yellow about 1 minute. Add the vanilla.

3. In another bowl, sift together 2 cups flour, the cinnamon, baking powder, baking soda, and salt.

4. Add the dry ingredients to the wet ingredients. Toss the flaked coconut and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

5. Divide the batter equally between the 3 pans. Bake for 35 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on a wire rack.

6. Spread frosting between layers and on top and sides of cake. Press chopped walnuts around sides of cake, if desired.

7. Beat the butter and cream cheese with electric mixer until creamy. Add pineapple extract and confectioners' sugar, beat just until smooth. Do not over beat.

This recipe is from Taste of the South cook book.