Sift together the flour, sugar, baking soda and cinnamon in a large bowl. Add the oil, eggs and vanilla and beat well. Then fold in the carrots, walnuts, coconut and pineapple.
Pour the batter into the prepared pan, Place it on the middle rack of the oven and bake until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, 1 hour.
Cool the cake in the pan for 10 minutes. Then invert it over a cake rack and unmold, remove the wax paper and continue to cool for 1 hour.
Frost the top and sides of the cooled cake with cream cheese frosting and then dust the top of the cake with confectioners’ sugar.
Time to Prepare: 30 min plus baking time
Submitted By: Betsy
Original Source: The Silver Palate Cookbook