CAKE:

2 c. flour
1 c. sugar
2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1 (20 oz.) can crushed pineapple and syrup
1 c. chopped walnuts
1/2 c. coconut
1/3 c. chocolate chips
1 tsp. vanilla

SEAFOAM FROSTING:

1/2 c. light brown sugar
1/2 c. light corn syrup
Dash of salt
2 egg whites
1 tsp. vanilla

CAKE: Preheat oven to 350 degrees. Sift together flour, sugar, soda, baking powder and spices into large bowl. Add eggs, pineapple with juice and vanilla. Stir with spoon, not mixer. Stir in nuts, coconut and chips. Pour into greased and lightly floured 9x13 inch pan. Bake in for 35 to 45 minutes until puffed and lightly browned. Cool on rack.

FROSTING: Cook corn syrup and brown sugar in heavy saucepan until mixture begins to form a soft ball. Meanwhile, beat egg whites until stiff. Gradually pour hot syrup into egg whites and beat to spreading consistency. Add vanilla and mix. Spread over cooled cake.