Title: Coconut almond carrot cake
 Categories: Cake
      Yield: 12 Servings
 
  1 1/2 c  Flour
  1 1/2 ts Baking powder
    1/2 ts Salt
      1 ts Cinnamon
      1 c  Sugar
      1 c  Oil
      2    Eggs
      1 c  Grated carrots
    1/2 c  Chopped almonds
    1/2 c  Raisins
  2 2/3 c  Coconut
      1 cn (16-oz) cream cheese
           -frosting
 
  Mix flour, baking powder, salt and cinnamon. Beat sugar and oil at
  medium speed of mixer. Stir in flour mixture. Add eggs, one at a
  time, beating well after each addition. Stir in carrots, nuts,
  raisins and 2/3 cup coconut. Pour into a greased 9-inch Bundt pan.
  Bake at 350 degrees for 35 minutes. Cool in pan for 15 minutes.
  Remove from pan and finish cooling on rack. Frost with frosting and
  cover with remaining coconut.
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded