(by Shirley McNevich)
2 cups flour
2 cups white sugar
2 eggs
2 tsp. baking soda
1 - 15oz. can Dole crushed pineapple (do not drain)
1 cup Baker's angelflake coconut
1 cup chopped walnuts
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 1 tsp. vanilla; 1 1/2 cups Domino's powdered sugar; 1 stick softened butter; coconut for sprinkling
In a mixer add white sugar and eggs--beat. Add baking soda, crushed pineapple and its juice--beat. Add flour--beat. Remove bowl from mixer--add 1 cup coconut and chopped walnuts--stir until mixed. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 35-45 minutes. Cool completely. Frosting: in a mixer add cream cheese--beat. Add vanilla, powdered sugar and butter--beat until smooth. Frost the cake. Sprinkle extra coconut over the frosting.
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