2 C all-purpose flour
2 C sugar
2 t baking soda
2 eggs, lightly beaten
1 can (20 ounces) crushed pineapple with juice, undrained
1 can shredded coconut
1 cup walnuts, coarsely chopped
4 T of butter
8 oz. cream cheese
2 C confectioners sugar
1 t vanilla
1/2 C walnuts
Heat oven to 325 degrees. Coat a 13 x 9 pan with nonstick spray. In a large bowl, mix flour, sugar, baking soda, eggs, pineapple with juice, coconut and walnuts. Stir until just combined and all
ingredients are moist. Spoon into pan. Bake for 35 - 40 minutes.
Beat butter and cream cheese until smooth. Gradually beat in sugar and vanilla until smooth. Stir in walnuts. Frost cooled cake.