2 c. flour
1 c. sugar
2 eggs
2 tsp. baking soda
1 (20 oz.) can crushed pineapple, undrained
1 c. walnuts
1/2 c. grated coconut (opt.)
1 (8 oz.) pkg. cream cheese, softened
1/2 c. (1 stick) butter, softened
2 c. confectioners' sugar
2 tbsp. milk
1 tsp. vanilla
Chopped nuts (opt. for garnish)

In large bowl (do not use mixer or processor), combine flour, sugar, eggs, baking soda, pineapple and can juices, walnut and coconut, if desired. Mix with wooden spoon until thoroughly moistened and combined; pour into greased 9"x13" baking pan. Bake at 350 degrees for 30 to 40 minutes, until puffed and browned on top. Remove from oven and place on wire rack.

In medium bowl, mix cream cheese and butter together until color is uniform. Gradually add confectioners' sugar and milk and stir until smooth. Stir in vanilla. With broad spatula, spread icing generously on cake while cake is still warm. Top may be garnished with chopped nuts, if desired. Cool cake completely and refrigerate until serving time. Leftovers should be stored in refrigerator. Makes about 20 servings.