1 (16 oz.) can crushed pineapple
1 c. flake coconut
2 c. flour
1 tsp. baking powder
1/4 tsp. salt
2 eggs
1/4 tsp. baking soda
1/2 c. shortening
1 stick butter
3/4 c. sugar
Ginger
1 c. semi-sweet chocolate chips

Mix flour, baking powder, salt and baking soda together. Beat in 2 eggs with shortening, butter, sugar and a dash ginger. Add 3/4 cup undrained crushed pineapple and chocolate chips. Spread into greased 15x10x1 pan. Sprinkle 1/2 cup undrained crushed pineapple and 1 cup flake coconut over cake when cooled. Bake at 375 degrees for 25 minutes.