3 eggs
1 1/2 c. flour
2 tsp. cinnamon
1 1/2 c. cottage cheese
1 c. beets, small diced, do not drain
1 (8 oz.) can crushed pineapple
2 c. sugar
2 tsp. baking soda
2 tsp. vanilla
1 tsp. salt
1/2 c. nuts, chopped
1/2 c. coconut

Cream eggs, sugar, oil, vanilla. Mix flour, cinnamon, soda and salt. Stir dry ingredients into creamed mixture. Add the next ingredients in this order: Cottage cheese, beets, pineapple and nuts. Mix well after each addition. Add coconut. Pour into well-greased 13 x 16 x 2 1/2 inch sheet cake pan. Bake at 350 degrees 45 to 55 minutes, cool and frost.

FROSTING:

1 (8 oz.) cream cheese, softened
1 tsp. vanilla
1 stick butter
1 box confectioners sugar

Mix together and beat until smooth. Spread on top of cake.