#1196 - Pineapple Coconut Cake

(by Shirley McNevich)

2 cups flour
2 cups white sugar
2 eggs
2 tsp. baking soda
1 - 20oz. can Dole crushed pineapple (do NOT drain)
1 cup Baker's angelflake coconut + extra coconut for sprinkling
1 cup chopped walnuts
Frosting: 1 stick Parkay margarine; 1 - 8oz. Philadelphia cream cheese; 1 tsp. vanilla; 1 1/2 cups Domino's powdered sugar

In a mixer add eggs and white sugar--beat. Add pineapple and its juice--beat. Add baking soda and flour--beat until smooth. Remove bowl from mixer--add coconut and walnuts, then stir with a spoon. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 40-45 minutes--test with a toothpick for doneness. Cool completely. Frosting--in a mixer add Parkay and cream cheese--beat. Add powdered sugar and vanilla--beat until mixed, then beat 2-3 minutes. Frost the cooled cake, then sprinkle more coconut on top of the frosting.