3 c. finely shredded or chopped zucchini
1 1/2 c. Crisco oil
3 c. sugar
4 eggs
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 c. nuts
1 c. flaked coconut

Mix with a spoon; cream together sugar, eggs and oil; add squash (zucchini), nuts, and coconut; add dry ingredients. Blend well (no liquid is in recipe). Makes a large cake, 11″x13″ or bundt pan. Bake at 350 degrees for 1 1/2 hours. (Good without icing.) Keeps and freezes well.

Cream Cheese Icing: Mix 1 stick softened butter with 8 ounce package of softened cream cheese. Add 1 pound powdered sugar and 1 teaspoon vanilla. Spread on cake.