2 c. sugar
2 c. flour
2 eggs
1 c. angel flake coconut
2 tsp. baking soda
1 20 oz. can crushed pineapple AND JUICE
1 c. chopped walnuts

Beat sugar and eggs. Add remaining ingredients and mix well by hand. Bake in greased, floured 13 x 9 inch pan at 350 degrees for 40 to 45 minutes.

FROSTING:

1/4 c. butter
8 oz. pkg. cream cheese
1 1/2 c. confectioners' sugar
2 tsp. vanilla

Mix well and beat at high speed. Spread on cake when cool. Garnish with walnuts on top of cake.