Susan's Pineapple-Coconut (Tropical) Carrot Cake

2 cups sugar
1 1/2 cup oil
2 tsp. vanilla
3 eggs
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 cups shredded carrot
2 cups coconut
8 oz. canned pineapple and juice (do not drain)
1 cup chopped walnuts

Grease a 13" x 9" pan. Preheat oven to 350 degrees F.

Mix together the sugar, oil, vanilla and eggs until well blended. Add the flour, baking soda, cinnamon and salt. Mix in the shredded carrot, coconut, pineapple and its juice, and the walnuts.

Pour into prepared pan. Bake for about 50 minutes until a toothpick inserted comes out clean.

Cool and ice with Cream Cheese Frosting