Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 350 degrees. grease bottoms of 2 8 or 9 inch cake pans and lightly flour. beat cake mix, oil, eggs, pineapple and carrots in large bowl with electric mixer on low speed 30 seconds, beat on medium for 2 minutes. stir in raisins and 1 cup of the coconut reserving the rest for later. pour batter into prepared pans. bake for 35 to 40 minutes checking for doneness after 30 minutes with a toothpick. cool for 10 minutes in pan then remove from pan to cool on wire rack until completely cool. when cake layers are completely cool fill layer and frost top and sides with both cans of frosting for a really thick covering. take remaining coconut and lightly press to top and sides of cake, covering entire cake in cocount.

Target recipe: in large bowl, blend oil and sugars on low until well mixed. add vanilla. beat in eggs, one at a time, blending well after each addition. stir together dry ingredients and add to egg mixture until well blended. stir in walnuts, carrots and pineapple by hand. pour batter into well greased and floured 10" tube pan or bundt pan. bake at 350 degrees fahrenheit for 50-60 minutes. cool in pan, then top with cream cheese frosting, directions below. frosting: cream butter and cream cheese together until light, add vanilla, then gradually add sugar and milk. beat at high speed of electric mixer until light and fluffy.