| 1 1/2 c. sugar |
| 1 t. baking soda |
| 2 c. all purpose flour |
| 2 eggs |
| 20 oz. crushed pineapple with juice |
| 1 c. chopped walnuts |
| 3/4 c. flaked coconut |
In a large bowl, mix sugar, baking soda, and flour by hand. Mix in eggs and pineapple with juice. Stir in nuts and coconut. Pour into greased 9x13" pan, and bake at 350° for 35-40 minutes. Cool on a wire rack.
Serves 18.
| 8 oz. cream cheese, softened |
| 1/2 c. unsalted butter, softened |
| 4 c. confectioner's sugar |
| 2 T. heavy cream |
| 1/2 t. salt |
| 1/2 c. coconut flavoring |
| 1 t. vanilla extract |
| 1/2 c. sweetened shredded coconut |
| 1 c. sweetened shredded coconut, toasted (optional) |
Beat the cream cheese and butter until light and fluffy. Gradually add the confectioner's sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla. Continue beating until mixture is smooth and spreadable. Add additional confectioner's sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut. If desired, spoon toasted coconut evenly over frosted cake.