1 (20 oz.) can crushed pineapple
2 tsp. baking soda
1 c. white sugar
1 c. light brown sugar
1 c. moist coconut
1 c. chopped pecans
1 c. plain white flour
1 c. whole wheat flour
2 eggs, slightly beaten

Mix soda, pineapple, coconut, sugars, flours, pecans and eggs. It is very important to stir mixture by hand until moistened. Pour into 9 x 13 inch cake pan. DO NOT grease or flour pan. Bake in preheated 350 degree oven for 40 minutes.

FROSTING:

1 (8 oz.) cream cheese, softened
2 tsp. real vanilla extract
1 stick butter (butter)
1 1/2 c. powdered sugar

Mix cream cheese and butter (butter) with spoon. Add vanilla, then powdered sugar. (Does not have to be completely smooth.)

Let cool for 1 hour before frosting. (The cake should still be warm.) After it cools another hour, cover and refrigerate overnight (24 hours). (If you can wait that long!)