20 oz. can crushed pineapple, not drained
2 c. all purpose flour
2 tsp. baking soda
2 eggs
2 c. sugar
1 can angel flake coconut
1 c. chopped nuts

Mix dry ingredients. Add pineapple and eggs. Stir until smooth. Stir in coconut and nuts. Pour into greased 13 x 9 inch oblong pan. Bake at 350 degrees for approximately 45 minutes.

ICING:

8 oz. pkg. cream cheese, softened
2 c. confectioners' sugar
1 stick butter, melted
1 tsp. vanilla extract
1/2 c. chopped nuts (optional)

Beat cream cheese and sugar until smooth. Add melted butter and nuts. Spread over cooled cake. Delicious!