Chop Suey Cake

My Aunt sent me this recipe about 15 years ago from the Detroit Free Press. This cake is so-o-o-o-o delicious. Everytime I make this cake, someone always asks for the recipe. It's also easy to make.

• Ready In: 40 mins
• Serves: 20

Ingredients

• 2  cups flour
• 1  cup sugar
• 2  eggs
• 2  teaspoons baking soda
• 1 (20 ounce) can crushed pineapple, undrained (I use the natural juice pineapple)
• 1  cup walnuts, chopped
• 1⁄2 cup  grated coconut
• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup butter, softened
• 2  cups confectioners' sugar
• 2  tablespoons milk
• 1  teaspoon vanilla
•  chopped  nuts, for garnish

Directions

1. In large bowl, do not use mixer, combine flour, sugar, eggs baking soda, pineapple and can juices, walnuts and coconut.
2. Mix with a wooden spoon until thoroughly moistened and combined.
3. Pour into greased 9x13 inch pan.
4. Bake at 350 degrees for 30 to 40 minutes until brown on top.
5. Remove from oven and place on wire rack.
6. Mix cream cheese and butter together until well blended.
7. Gradually add confectioners sugar, milk and vanilla.
8. Spread icing on cake while cake is still warm.
9. Top with chopped nuts.
10. Cool cake completely and refrigerate until serving time.
11. Store leftovers in the refregerator.
12. Makes about 20 servings.