CAKE:

2 c. flour
2 c. sugar
2 beaten eggs
2 tsp. baking soda
20 oz. can crushed pineapple, undrained
1 c. coconut
1 c. chopped walnuts

FROSTING:

1 lb. box powdered sugar
1/4 lb. butter, softened
8 oz. cream cheese, softened
2 tsp. vanilla flavoring

CAKE: Mix all ingredients by hand, with a spoon. (Do not drain the pineapple.) Pour into well-greased (not floured) 9x13 inch pan. Bake at 350 degrees for 40- 45 minutes.

FROSTING: Beat all frosting ingredients with a mixer until well blended. Spread on cooled cake. Keep refrigerated. (Best if made a day before serving.