Tropical Carrot Cake

Cake Ingredients
2 c. all-purpose flour
1 tsp. salt
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
2 c. grated raw carrots
4 eggs
1 (8-1/2 oz.) can crushed pineapple
2 c. sugar
1 c. walnuts, chopped
1 1/4 c. light salad oil
1/2 c. flaked coconut
Sift together all dry ingredients, except sugar.
Prepare carrots, pineapple, and nuts. Grease and flour 3 (9 inch) round cake pans or a 13 x 9 x 2 inch oblong pan. Preheat oven to 350 degrees. Beat eggs lightly and beat in sugar. Stir in oil, dry ingredients, carrots, and pineapple (you should have 3/4 cup pineapple); mix well. Stir in walnuts and coconut.
Spread evenly in pans. Bake 40 to 45 minutes or until sides shrink slightly and top springs back when touched. Cool layers in pans 10 minutes, then turn out on wire racks to cool completely. Stack layers and frost with Tropical Butter Frosting. Decorate top with shredded orange peel.
Frosting Ingredients

1/4 c. butter
1 lb. powdered sugar, sifted
1/4 c. canned, lightly drained, crushed pineapple
2 tbsp. sour cream
1 tsp. vanilla
1/4 tsp. salt
2 tsp. coarsely grated fresh orange peel
3/4 c. flaked coconut, chopped

Tropical Butter Frosting for Tropical Carrot Cake
Beat butter until soft and gradually beat in sugar, pineapple, and sour cream alternately until frosting is fluffy and smooth. Blend in vanilla, salt, orange peel, and coconut.