Coconut Pineapple Cake

This is a very moist and dense cake. I made this for a recent picnic. It is best when chilled and cut ahead of time to serve as bars. Recipe is from Taste of Home.

• Ready In: 1 hr
• Serves: 12

Ingredients

• Cake

• 2  eggs
• 2  cups sugar
• 1  teaspoon vanilla extract
• 2  cups flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 (20 ounce) can crushed pineapple, undrained
• 1⁄2 cup walnuts, chopped

• Frosting

• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup butter, softened
• 2  cups confectioners' sugar
• 1⁄2 cup flaked coconut

Directions

1. In large mixing bowl, beat the eggs, sugar and vanilla until fluffy.
2. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
3. Stir in walnuts.
4. Pour into greased 13-inch by 9-inch by 2-inch baking pan.
5. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
6. Cool on a wire rack.
7. In small mixing bowl, beat the cream cheese, butter and confectioners' sugar until smooth.
8. Frost cake.
9. Sprinkle with coconut.
10. Store in the refrigerator.