#1952 - Scratch Hawaiian Cake

(by Shirley McNevich)

2 cups flour
1 cup white sugar
1 cup Domino's dark brown sugar
2 tsp. baking soda
2 eggs
1 cup Baker's angelflake coconut + extra for sprinkling
1 - 20oz. can Dole crushed pineapple
1 small jar maraschino cherries (drained and sliced in half)
Frosting: 1 stick Parkay margarine (melted); 1 1/4 cups Domino's powdered sugar; 2 tsp. vanilla; 1 - 8oz. Philadelphia cream cheese (softened)

In a mixer add white sugar, brown sugar and eggs--beat. Add baking soda--beat. Add pineapple and its juice--beat. Add coconut--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a mixer add cream cheese--beat. Add melted Parkay and vanilla--beat. Add powdered sugar--beat until smooth. Frost the cake. Sprinkle extra coconut over the frosting. Arrange drained maraschino over the top.