Ingredients

The following ingredients have 20 Servings
  • Shortening, for greasing the pan
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons baking soda
  • 1 20-ounce can crushed pineapple in natural juice, undrained
  • 1 cup walnuts, coarsely chopped
  • ½ cup flaked coconut (sweetened)
  • 1 8-ounce package cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups confectioner’s sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped walnuts, for garnish

Instruction

  • Preheat oven to 350 degrees F.
  • Grease a 9×13-inch baking pan with the shortening. Set aside.
  • In a very large mixing bowl, with a wooden spoon, stir together flour, sugar, eggs, baking soda, pineapple and juices, walnuts and coconut. (Do not use an electric mixer.) Stir until completely combined.
  • Pour batter into the prepared baking pan, then bake for 30-35 minutes until golden brown on top.
  • Remove baking pan from the oven and place on a wire rack to cool.
  • While the cake is cooling, mix softened cream cheese and butter together with a mixer until well blended.
  • Gradually add confectioner’s sugar, milk and vanilla mixing until well blended.
  • Using an offset spatula, spread the icing on the cake while it is still warm. Sprinkle the chopped nuts over the top of the icing.
  • Cool cake completely, then refrigerate until you are ready to serve. Store any leftovers in the refrigerator.