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Beat corn oil, sugar and eggs until well blended. In a bowl, sift together flour, baking soda, salt, cinnamon and cloves. Add to egg-sugar mixture, mixing well. Drain pineapple well. Add carrots, walnuts and pineapple to mixture. Blend to mix well. Pour batter into a greased and floured cake pan. Bake at 350ºF. for about 1 hour. Let cake cool on rack. Split cake into 2 layers. Cover with frosting. Sprinkle with coconut.
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