ICING:

8 oz. cream cheese
1 bar butter
2 c. powdered sugar
1 tsp. vanilla flavoring

Mix and spread icing, on hot cake. Refrigerate for 15 minutes when done.

CAKE:

2 eggs
2 c. sugar
2 c. flour
1 c. chopped pecans
2 tsp. baking soda
20 oz. can crushed pineapple with juice
1/2 c. coconut

Mix all ingredients and bake at 350 degrees for 45 minutes in 9 x 13 pan.