3 c. flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
3 eggs
1 1/2 c. Wesson oil
1 (8 oz.) can pineapple with juice
1/2 c. coconut
2 c. shredded zucchini
1 c. nuts

Sift together the dry ingredients. Set aside. Beat together eggs, oil and pineapple. Add flour mixture; mix well. Add coconut, zucchini and nuts; mix well. Place in greased glass 9 x 13 inch cake pan. Bake at 350 degrees for 45 minutes to 1 hour. Cool completely.

Cream 1 stick butter, 1 (8 ounce) Philly cream cheese. Add 1 pound powdered sugar and 1 teaspoon vanilla. Mix well. Spread above over cold cake.