2 c. flour
2 c. sugar
2 eggs
2 tsp. baking soda
1 (20 oz.) can crushed pineapple and juice
1 c. coconut
1 c. chopped nuts

Combine first 4 ingredients and mix well. Stir in pineapple, coconut and nuts. Bake in 9x13 inch greased pan at 350 degrees for 40 minutes.

NOTE: This cake is cholesterol free as there is no shortening and egg substitutes can be used. Use "lite" cream cheese in the frosting.

CREAM CHEESE FROSTING:

8 oz. cream cheese
1/2 stick butter
2 tsp. vanilla
2 c. confectioners' sugar

Mix well and spread over cooled cake.