Recipe - Coconut Almond Carrot Cake

1 One half cup Flour
1 One half teaspoon Baking powder
One half teaspoon Salt
1 teaspoon Cinnamon
1 cup Sugar
1 cup Oil
2 Eggs
1 cup Grated carrots
One half cup Chopped almonds
One half cup Raisins
2 2/3 cup Coconut
1 cn (16oz) 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 9inch 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 from Glen's MM
Recipe Archive, http://www.erols.com/hosey.